MY EVERYTHING CRAB CAKES
Helen Tomko, Marion, Md.
Grand-Prize winner and First Place in Crab Cake Division
1¾ c. cracker crumbs
½ tsp. white pepper
1 c. mayonnaise
1 tsp. Worcestershire sauce
1 Tbs. finely chopped fresh parsley
1 lb. Maryland crabmeat
2 Tbs. each poppy and sesame seeds
1 Tbs. flour
3 Tbs. butter
¼ c. finely chopped garlic cloves
Soft cream cheese and chopped chives
Mix together the first six ingredients using only ¾-c. cracker crumbs. Set the rest to the side. Then fold in crabmeat. Make crab cakes to size you prefer. Then mix the remaining cracker crumbs, flour and poppy and sesame seeds together. Coat crab cakes well in cracker-crumb mixture. On a medium low heat, melt butter with chopped onion and garlic. Then fry crab cakes until golden brown on both sides. Place crab cakes on plate and lightly sprinkle with sea salt. Serve with soft cream cheese and chopped chives.