Shelly's Recipe

MARYLAND CRAB CAKES

Category: Fish and Seafood

1 lb jumbo lump crab meat
2 eggs
2 tbsp mayonnaise
1 tbsp horseradish mustard
1 tbsp chopped parsley
1/4 tsp salt
1/8 tsp pepper
dash liquid hot-pepper sauce
crackers or cracker crumbs
oil for frying

In a bowl, combine crab meat, eggs, mayonnaise, horseradish mustard, chopped parsley, salt, pepper and hot-pepper sauce. Mix lightly. Separate and form into 12 to 16 small cakes; do not pack firmly. Roll crackers into fine crumbs. Pat the cracker crumbs lightly onto the crab cakes. Heat oil to a depth of about 1/4 inch in a large skillet, or heat the oil in a deep fryer. Fry crab cakes until golden brown, turning once. Drain on paper toweling. Serves 6