My take on Traditional Maryland Crab Cakes

This is my version of the Traditional Maryland Crab Cake. Tim enjoys them. But says the ones I made the other day were better. I think he liked the buttery flavor of the Ritz Crackers that I used in that recipe. So give this one a try and let me know what you think. If you compare the two let me know which you think is best. I would love to hear from ya’ll.

Traditional Maryland Crab Cakes:

1 pound backfin crab meat

1 green onion chopped fine, including the tops

2 teaspoons parsley chopped fine or dried

½ cup bread crumbs

2 eggs

¼ cup mayonnaise

1 teaspoon Old Bay Seasoning

½ teaspoon white pepper

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

Carefully remove all cartilage and shell from crab meat. In a bowl, mix together eggs, mayonnaise, Old Bay Seasoning, white pepper, Worcestershire Sauce, onion, parsley, and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes until golden brown, or saute in a frying pan with a little butter(never Margarine) for 5 -7 minutes on each side. Crab cakes can also be broiled for a few minutes on each side until golden browned.

Hope to see ya’ll real soon>