Eastern Shore Crabcakes (Recipe)

Ingredients

1/4 cup butter or margarine

1 medium onion, chopped

1/4 cup snipped parsley

1/2 cup-all purpose flour

1 cup milk

2 eggs

12 to 16 ounces fresh, frozen or canned cooked crabmeat, thawed, if frozen

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup cracker crumbs

3 eggs, beaten

1/4 cup cooking oil

Steps

1. In a large skillet, melt the butter or margarine.  Add the onion and parsley and cook until the onion is tender.  Add the flour and stir until blended.

2. In a small bowl, beat together the milk and 2 eggs; add to the hot mixture.  Cook, stirring constantly, until the mixture is thick and coming away from the sides of the pan.

3. Add the crabmeat and mix well.  Season with the salt and pepper.  Cool.

4. From the mixture into 8 to 12 flat cakes 1/2 to 3/4-inch thick.  Dip the cakes into the 3 beaten eggs and then roll in cracker crumbs.

5. In a large skillet, fry the crabcakes in hot oil over medium heat about 2 minutes per side or until golden brown.  Using a slotted spatula, remove the crabcakes from the pan and drain on paper towels.

Tips:

The crab mixture is easier to form into even patties if you let it cool slightly before shaping.  Moistening your hands before you shape each patty helps, too.