This recipe comes from Maryland. Try forming the mixture into smaller cakes and making hors d'oeuvres.
Category: Main Dish
Cuisine: American
1/4 cup Butter or margarine
1 medium Onion chopped
1/4 cup fresh parsley Snipped
1/2 cup All-purpose flour
1 cup milk
2 Eggs
12 ounces crabmeat Fresh or canned, cooked, thawed if froz
1/4 tsp. Salt
1/8 tsp. Pepper
1 cup Cracker crumbs
3 Eggs beaten
1/4 cup Cooking oil
Love this!!!
lecsosecVery good
LilbamaI haven't had good crabcakes since I lived in Port Orchard, Washington in 1988, so perhaps I am not the best judge, but I did enjoy these and will certainly make them again. Since there are no crabs in the nearby Great Lakes, I was forced to use no doubt once frozen crabmeat.
Sherri
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