Crab Cakes Baltimore-Style

Name: Crab Cakes Baltimore-Style
Ingredients: 2 large eggs , well beaten; 1/2 cup chopped celery; 1 cup crushed Saltine crackers; 3 tablespoons mayonnaise; 1 tablespoon Dijon-style mustard; 1 teaspoon Old Bay Seasoning; 1/4 teaspoon red hot pepper flakes; 2 teaspoons Worcestershire sauce; 2 tablespoons finely chopped parsley sprigs; 1/2 cup finely chopped scallions; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 pound crab meat , lump preferred, shell and cartilage removed; 1/2 cup finely ground fresh bread crumbs; 1/4 cup vegetable oil

Crab Cakes Baltimore-Style was pinched from <a href="https://cooking.nytimes.com/recipes/3227-crab-cakes-baltimore-style" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

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2 large eggs , well beaten

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1/2 cup chopped celery

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1 cup crushed Saltine crackers

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3 tablespoons mayonnaise

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1 tablespoon Dijon-style mustard

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1 teaspoon Old Bay Seasoning

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1/4 teaspoon red hot pepper flakes

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2 teaspoons Worcestershire sauce

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2 tablespoons finely chopped parsley sprigs

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1/2 cup finely chopped scallions

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1/2 teaspoon salt

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1/4 teaspoon freshly ground pepper

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1 pound crab meat , lump preferred, shell and cartilage removed

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1/2 cup finely ground fresh bread crumbs

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1/4 cup vegetable oil

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