momma's famous crab cakes
This crab cake recipe was passed down from my great-grandmother, to my grandmother, then 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 hand. Her secret was using fresh jumbo lump crab meat, miracle whip and pan-frying in an iron skillet using fresh Crisco vegetable shortening. I never knew the family recipe until my mother, who is a wonderful cook and excellent teacher, handed me the famous recipe card in order to write down the ingredients and cooking procedures.
prep time
30 Min
cook time
15 Min
method
Pan Fry
yield
Makes 8-10 crabcakes depending upon size
Ingredients
- 1 pound crabmeat - cleaned
- 1/2 teaspoon salt
- 1/2 teaspoon old bay seasoning
- 1 large egg
- 2 tablespoons miracle whip
- 6 saltines
- 1 dash ground black pepper
- 1/4 teaspoon fresh minced parsley
- as needed - crisco shortening
How To Make momma's famous crab cakes
-
Step 1Combine all ingredients by gently folding and mixing together without breaking apart the crab meat lumps. Press into 3 oz crab cakes and put onto a plate and place into fridge.
-
Step 2Pre-heat iron skillet and add Crisco to a depth of about 1/2 inch. Bring up to 375 degrees 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.
-
Step 3You can also bake or flat grill these crab cakes just be sure to spray the pan or grill with pan cooking spray or use a non-stick skillet.
-
Step 4Remove from oil and place onto paper towels to absorb excess oil and then plate up and hold in warm oven until all cakes are finished and ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes