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.
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yield
serving(s)
prep time
30 Min
cook time
15 Min
method
Pan Fry
Ingredients For momma's famous crab cakes
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1 lbcrabmeat - cleaned
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1/2 tspsalt
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1/2 tspold bay seasoning
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1 lgegg
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2 Tbspmiracle whip
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6saltines
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1 dashground black pepper
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1/4 tspfresh minced parsley
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as neededcrisco shortening
How To Make momma's famous crab cakes
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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.
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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