Old Ebbitt Grill Crab Cakes
- 1 pound jumbo lump crabmeat
- 1/3 cup mayonnaise
- 2 teaspoons crab boil seasoning
- 1 tablespoon chopped parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 4 salted crackers
Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.
With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.
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