Delaware Crab Cakes
Posted by Michael Brown on Thursday, April 21st, 2011 at 1:20pm.
Prepare your tastebuds for this delicious regional treat! Delaware Crab Cakes are known for their large lumps of fresh blue crab, and as little filler as possible. Eaten on their own, as a side, or even on a sandwich, Delaware Crab Cakes are particularly good when made with fresh blue crab, caught right in our own Rehoboth Bay. For added entertainment, consider trying your hand at catching your own Blue Crabs. Doing so will provide you with an affordable way to ensure you never have to go a day without eating a wonderfully fresh, authentic Delaware crab cake!
Sure-to-be-Award-Winning Delaware Crab Cakes
1 C. mayonnaise
1 T. dry mustard
1 egg
1 t. Worcestershire
1 t. Old Bay spice blend
1 T. lemon juice
1/2 C. crushed Saltine crackers
1 T. dried parsley
1 lb. fresh lump Delaware crab meat, carefully picked for cartillage.
Mix first 8 ingredients in a medium bowl. Add crab and toss lightly, being careful not to break up the large crab lumps. Refrigerate for an hour. Shape into 4" patties. Pan fry half at a time, in about 1/4 inch of hot oil, turning to ensure both sides turn golden brown. These are great on their own, but they also make excellent sandwiches! Makes 6-8 crab cakes.
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