« Recipes Home

Maryland Pavilion Crab Cakes

This recipe came from the Maryland Pavilion at the 1964-1965 New York World's Fair.

• 1 pound jumbo lump crab meat
• 2 eggs
• 2 tablespoons mayonnaise
• 1 tablespoon horseradish mustard
• 1 tablespoon chopped parsley
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• dash liquid hot-pepper sauce
• crackers or cracker crumbs
• oil for frying

In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper and hot-pepper sauce. Mix lightly.

Separate and form into 12 to 16 small cakes; do not pack firmly. Roll crackers into fine crumbs. Pat the cracker crumbs lightly onto the crab cakes.

Heat oil to a depth of about ¼ inch in a large skillet, or heat the oil in a deep fryer. Fry crab cakes until golden brown, turning once. Drain on paper toweling.

Serves 6.