Baltimore Crab Cakes

Baltimore Crab Cakes


  • 1 tablespoon mayonnaise
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon parsley flakes
  • 1 tablespoon baking powder
  • 2 tablespoons milk
  • 2 slices of white bread
  • 1 pound backfin crab meat
  • oil for cooking


Combine mayonnaise, egg (beaten), salt, poultry seasoning, and parsley flakes. Add baking powder. Remove crust from bread, dice into small cubes, and moisten with milk. Add to mixture. Carefully remove cartilage (shells) from crab meat and gently fold in. Form cakes into small balls. Refrigerate for at least 30 minutes. Deep fry at 350 degrees until golden brown. Serves 4 to 6.

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