Tuesday, April 6, 2010

Stella's Crab Cakes

These will leave you yellin for Stella for more......STELLA..... Marlon style. However this is a Baltimore family recipe from Sharon's grandmom Stella.

Serves four as a main course or can be made into mini appetizer cakes

1 lb lump crab meat
1/2 stack saltine crackers crushed( abox of saltines has four sleaves, 1/2 of one)
2 heaping Tbs mayonaise
1/2 tsp dry mustard
2 heaping tsp Old Bay seasoning
2 eggs
2 tsp baking powder

toss crab in cracker crumbs set aside
in seperate bowl mix all other ingredients and beat with wire wisk. When thickened gently fold into crab mixture. Form into 8 balls flatten and fry in two tablesp oil or shortening
allow to brown then flip carefully as they easily break apart
serve with a remoulade or cocktail sauce

1 comment:

  1. Best to form into balls, flatten and refrigerate on wax paper. Will help keep them together while cooking