Maryland-Style Crab Cakes

By tschnet1

Ingredients

• 1 lb lump crabmeat, well drained
• 2 large eggs
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 3 or 4 dashes of Tabasco sauce
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons sweet onion, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1-1/4 to 1-1/2 cups panko crumbs
• Vegetable oil

Details

Servings 10
Adapted from facebook.com

Preparation

Step 1

Whisk the eggs and mayonnaise together in a large mixing bowl until smooth.

Add the mustard, Worcestershire, lemon juice, Tabasco, Old Bay, salt and a few grinds of black pepper and whisk until well combined. Stir in the onion and parsley, add the crab and toss gently until it's thoroughly coated with the egg mixture.

Start by adding 1 cup of the panko, then add more in 1/4 cup increments until the mixture reaches a consistency that will hold together when formed into patties. You shouldn't need more than the 1-1/2 cups.

Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a plate.

Repeat with the remaining crab mixture, cover and refrigerate the formed patties for minimum of one hour. While the crab cakes are chilling, make the sauces.

To fry the crab cakes, add about 1/8-inch of vegetable oil to a large skillet and heat over medium-high heat (350°F). Add half of the crab cakes and cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes.

Note: Cooked crab cakes can be kept warm for a short time in a 200°F oven. Cover them loosely with foil to prevent drying.

Makes 10 to 12 crab cakes