Maryland Crab Cakes
1 lb. Crab meat (preferably back-fin)
1/4 c. Mayonnaise
2 T. Parsley, minced
1/2 t. Salt
1/2 c. Soft bread crumbs
2 Eggs, beaten
5 drops Tabasco sauce
fine cracker crumbs
1 stick Butter (can substitute margarine or oil)
Optional for those who prefer more zing: 1 T. horseradish
Combine all ingredients except crumbs and butter and mix together lightly. Form into
desired size cakes but do not pack firmly then pat lightly with cracker crumbs. Chill for
an hour so they are easier to handle.
Heat butter in a large skillet and fry cakes until golden brown on all sides. Drain on
paper towels and serve immediately.
Traditional drink of the Preakness
2 oz. Grand Marnier
1/2 oz. White Creme de Menthe
1/2 oz. Brandy
Pour liquors over crushed ice in a shaker, shake well and pour into a glass.
1 oz vodka
1 oz Baccardi
3/4 oz triple sec