BALTIMORE CRAB CAKES
This is my late mother's recipe. Do not use imitation or claw meat, backfin only; do not skip the seafood seasoning. My mother used prepared mustard in her recipe; I prefer ground mustard as it gives it more zing. Experiment with different mustards (Dijon, Spicy Brown, etc.) until you find the exact flavor YOU like. :-)
Provided by Connee Conehead
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven on broiler setting. Lightly grease a baking sheet.
- 2. Place all ingredients, except crab meat in medium-sized bowl; mix.
- 3. Fold in backfin, taking care not to break up lumps.
- 4. Form into 4 patties.
- 5. Traditional Baltimore crab cakes are preferred broiled. Broil 8-10 minutes on each side until browned.
- 6. You may also pan fry. In a large saute pan, pour 2 tablespoons oil (my mom used peanut oil). Gently lay the cakes and pan fry until browned, about 5 minutes on each side. Drain cakes on paper towels.
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