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Maryland Pavilion Crab Cakes

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READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb crabmeat
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon horseradish mustard
  • 1 tablespoon parsley, chopped
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 1 dash liquid hot pepper sauce
  • crackers or cracker crumb
  • oil (for frying)

Directions

  1. In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper, and hot-pepper sauce. Mix lightly.
  2. Separate and form into 12 to 16 small cakes; do not pack firmly.
  3. Roll crackers into fine crumbs.
  4. Pat the cracker crumbs lightly onto the crab cakes.
  5. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer.
  6. Fry crab cakes until golden brown, turning once. Drain on paper toweling.
  7. Serves 6.
  8. "This recipe came from the Maryland Pavilion at the 1964-65 New York World's Fair."

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