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Crabtown Crab Cakes

This recipe was the Second Place Winner in the 1975 National Hard Crab Derby in Crisfield, MD.

Credited to Mrs. Becky Blizzard of Crisfield, MD.

• 1 pound backfin crab meat
• salt and pepper
• 3 heaping tablespoons mayonnaise
• 1 tablespoon prepared mustard
• ¼ cup milk
• 1 egg, well beaten
• 12 saltine crackers

Mix all ingredients well. Drop by tablespoonful onto well-greased cookie sheet. Put slivers of butter on top of each cake. Place under broiler for 3 minutes, then slide in bottom of oven for 15 minutes to brown well.

The cakes will look like macaroons and are deliciously moist inside.