The best delicious Earl's Crab Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Earl's Crab Cake recipe today!
Hello my friends, this Earl's Crab Cake recipe will not disappoint, I promise! Made with simple ingredients, our Earl's Crab Cake is amazingly delicious, and addictive, everyone will be asking for more Earl's Crab Cake.
What Makes This Earl's Crab Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Earl's Crab Cake.
Ready to make this Earl's Crab Cake Recipe? Let’s do it!
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1 lb Backfin crab meat
2 ds Worcestershire sauce
1 ds Dry mustard
2 tb Mayonnaise
1 1/2 ts Old Bay seasoning
1 Egg, beaten
Make sure there are no shells in crab meat. There shouldn’t be very many in
back fin. Handle carefully so that the meat remains in lumps. Put all
ingredients in a bowl and carefully mix so that the crab meat remains in
lumps. I do this by repeatedly lifting the lumps with my fingers and
turning them over in the bowl. Form into four crab cakes and place on a
platter or dish. Place in refrigerator for at least an hour, longer if time
permits. This allows egg to gel enough to hold crab cake together when
frying. Deep fry in hot vegetable oil (375 degrees) for about 90 seconds or
until crab cakes are light brown. Drain on paper towel. Serve on bread or
saltine crackers.
NOTE: NEVER put bread or cracker crumbs inside a crab cake sandwich.
Yields
1 Servings
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