Linnell Bowen’s Mother’s Crab Cakes

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1 pound lump or backfin crab meat, picked over for shells
1 egg
3 heaping tablespoons Hellman’s mayonnaise
2 tablespoons Old Bay seasoning
1⁄4 cup or less of milk
1 sleeve crushed Keebler’s Club Crackers or Saltines
 
Prepare this recipe the day before and refrigerate overnight. Beat together egg, mayonnaise, Old Bay and half of the milk. Mix crab, crackers and egg mixture carefully to keep crab lumps as large as possible. Do not over mix. Add more liquid as needed to shape into large, round balls or small ones for crab balls. Deep-fry at high temperature until browned. Serve immediately.

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