True Maryland Crab Cakes
Description
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Ingredients
•
3 tablespoons pancake mix
•
3 tablespoons mayonnaise, or to taste
•
1 tablespoon prepared yellow mustard
•
1 tablespoon chopped fresh parsley
•
1 egg, beaten
•
1 pound cooked crabmeat, flaked
•
3 cups vegetable oil for frying
Directions
1
Combine pancake mix, mayonnaise, mustard, parsley, and egg in a medium bowl until well blended. Fold in crabmeat. Form into 3-inch cakes.
2
Heat oil in a large skillet over medium to medium-high heat. (There should be enough oil to reach half way up the sides of the crab cakes.) When oil is hot, carefully place crab cakes in the pan. Fry until golden brown, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels and serve immediately.