Maryland Crab Cakes
Description
It isn't necessary to go to crab shacks in Maryland or on the Eastern shore to enjoy great crab cakes. These are made with fresh crab meat with a bit of filler and served with tartar sauce or even cocktail sauce and lemon wedges.
Ingredients
Crab Cakes:
2 large eggs
2 1/2 T. good quality mayonnaise
1 1/2 t. Dijon mustard
1 t. Worcestershire sauce
1 t. Old Bay seasoning
1/4 teaspoon salt
1/4 c. finely diced celery
2 T. finely chopped fresh parsley
1 lb. lump crab meat, hard and sharp cartilage removed
1/2 c. panko breadcrumbs
vegetable or canola oil, for frying
Tartar Sauce:
1 c. good quality mayonnaise
1 1/2 T. sweet pickle relish
1 t. Dijon mustard
1 T. minced red onion
1-2 T. freshly squeezed lemon juice, to taste
salt and freshly ground black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Crab Cakes:
Line a baking sheet with foil.
Combine eggs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, salt, celery and parsley in a large bowl; mix well. Add crab meat and panko; gently fold mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 cakes; place on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set.
Preheat a large non-stick skillet over medium heat; coat with oil. When oil is hot, place crab cakes in skillet; cook until golden brown, 3 - 5 minutes per side.
Serve warm with tartar sauce, cocktail sauce and/or lemon wedges.
Makes 6 large crab cakes.
Tartar Sauce:
In a small bowl, whisk together mayonnaise, relish, mustard, onion and lemon juice; season with salt and pepper. Cover; chill until ready to serve.