Crab Cakes from a Marylander
Submitted by Tim Horton
Prep Time: 10 Minutes
1 lb. fresh Blue Crab backfin or lump crabmeat
4 heaping tablespoons Hellmann's light mayonnaise
1/2 teaspoon regular yellow mustard
1 pouch Light Saltine crackers from box (crushed with a rolling pin)
1 teaspoons Light Worcestershire sauce
3/4 tsp. freshly ground black pepper (see note)
1 teaspoon sea salt (or, to taste)
1/2 teaspoon baking powder
1 extra large egg, beaten well
2 tbsp. fresh parsley, minced
In a medium bowl, hand pick crabmeat and discard any shell particles. Add sea salt and pepper (you can alter your salt to taste but NOT the black pepper!)
In another bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Light Saltines to your crabmeat; again fold in very gently.
On a plate, place your crushed Light Saltines and scoop a medium sized crab cake from your mixture in your hands. Coat with cracker again just enough to cover your cake.
In a cast iron skillet, lightly sprayed with PAM, gently place crabcakes in pre-heated oven on Broil, pan brown evenly on both sides. Be careful that your pan is not to hot and should never be smoking!!
Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.