Momma’s Almost Famous Crab Cakes
By: Chef Scott Anderson
Published: Saturday, February 13, 2010 - 2:41pm

Ingredients




Crab Cakes
1 pound lump crab meat, shell fragments removed
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1 egg
2 tablespoons Miracle Whip or heavy mayo
5 saltine crackers, crushed
dash of pepper
fresh parsley, to taste
Vegetable Shortening (I prefer Crisco)

Preparation

1 Combine all ingredients by gently folding and mixing together without breaking apart the crab meat lumps.  Divide the mixture into 3 oz portions and mold into patties. Place the patties on a plate and refrigerate. 2 Preheat pan and add 2 cups vegetable shortening and melt to a depth of about 1/4 inch.  Bring up to 375˚ and gently place crab cakes into hot oil.  When they turn crispy brown flip gently and cook for an additional 3 minutes or until browned. 3 You can also bake or flat grill these crab cakes. Just be sure to spray the pan or grill with cooking spray before cooking.

About


How do you make an excellent crab cake at home? Believe it or not, it can be done with the right ingredients and a good recipe.
This crab cake recipe was passed down from my great-grandmother, to my grandmother, then to my mother and now me.  I can still remember my great-grandmother picking through the crab meat, removing shells and mixing this recipe together by feel.  Her secret was using fresh jumbo lump crab meat, Miracle Whip and pan frying in fresh Crisco shortening.