Maryland Crab Cakes
Description
No need to be in the Chesapeake area to appreciate Maryland Crab Cakes. Make them at home instead. You can pan fry or bakes these wonderful little cakes, it's your choice. Serve with lemon or your favorite Remoulade sauce.
Ingredients
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 c. mayonnaise or sour cream
1 1/2 t. Dijon mustard
1 t. Old Bay seasoning
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
1 c. breadcrumbs, ideally fresh from white or sourdough bread
1/4 c. Panko breadcrumbs
1 T. freshly chopped flat-leaf parsley
2 T. unsalted butter
1 T. olive oil
1/4 t. of salt
Lemon wedges for serving
Directions
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Decide if you want to sauté or bake the crab cakes. If baking them, preheat the oven for 400 degrees.
Drain crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl, set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Pour mixture on top of the crab and gently mix until well-combined, but be careful to gently break up lumps with your fingers and not to over-mix.
Add breadcrumbs and parsley to the mixture and gently mix them until well combined. The mixture should still have a loose, meaty texture, not mashed together too much. Cover with plastic wrap and let them refrigerate for one to three hours.
Mold the crab mixture into eight crab cakes, each should be about one inch thick.
If you sauté the crab cakes, heat the butter and olive oil in a 12 inch non-stick skillet over medium heat. Once butter is frothy, add cakes to the pan and cook on one side for four minutes, when the underside is golden-brown. Flip the crab cakes and reduce the heat to medium low. Cook for another four minutes, or until the other side is golden-brown.
If you bake the crab cakes, melt extra butter and brush a baking sheet with it, then put the crab cakes on the sheet. Melt 2 tablespoons of butter and olive oil together, and brush the tops of the crab cakes with it. Bake 20 minutes.
Serve with lemon wedges and your choice of side dishes.