Maryland Crab Cakes

Maryland Crab Cakes


  • 3 pounds backfin crab meat
  • 1 c. melted butter
  • 3 eggs
  • 1 c.c. dry bread crumbs
  • 2 T. sugar
  • 3 T. Worchestershire
  • 2 T. tarragon vinegar
  • 2 T. hot dry mustard
  • thyme
  • celery salt
  • cayenne
  • Tabasco to taste


Form into cakes (you should include only enough of the breadcrumbs to hold the crab mixture together) and brown lightly in butter. Makes about 2 dozen moderate-sized cakes. These can be frozen and then cooked later with great success.

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