Blueberry Pie

Maryland Crab Cakes
As a native Marylander, of course, I have my favorite crab cake recipe. Make sure you use genuine meat from the blue crab. The highest quality "picked" crabmeat, with the least amount of cartilage and shells, can usually be purchased from seafood specialty restaurants.
  • 1 pound fresh backfin crab meat
  • 1 egg beaten
  • 2 slices bread, crumbled
  • 1 tablespoon milk
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon baking powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Italian seasoning
  • butter for frying
Remove all cartilage from crabmeat. In a bowl moisten bread crumbs with milk. Stir in remaining ingredients, except the crabmeat. When well mixed gently fold in the crab meat. With floured hands, shape into six or eight cakes. Brown the cakes in a frying pan, with enough butter or oil to prevent sticking, about five minutes per side.
Makes 6-8 crab cakes.


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