Maryland Crab Cakes

By Lsweetnell

I have tweaked this recipe for more flavor but I agree with the Fantasy Boys when they say "LOVE us some MD Crab cakes, but nothing beats LOADS of crab meat and little to no filler!"

As noted below you can broil the crab cakes, skip the flour and just add a half pat of butter on top.

Serve with Tarter Sauce if you wish but they are so good you might forget to use it.


I love Old Bay on my crabs and shrimp, but not in my crab cakes or crab dip. So I conceded with a small sprinkle on top of each crab cake at the end of cooking. I added the yellow mustard (cause that is really what makes the imperial sauce taste like imperial sauce). I also added the bit of Tabasco cause it just adds a little spark, but ya can't tell that it is Tabasco.

Ingredients

• 1 lb. crab meat (Back fin/Lump, gently picked over for shell)
• 1 cup Mayonnaise
• 1 tsp. Dry Mustard
• 1 tbsp yellow mustard
• 1 Egg
• 1 Lemon cut in wedges
• 2 tsp. Worcestershire Sauce
• 1/2 cup plain bread crumbs
• 2 tsp. White Pepper
• 1/2 tsp salt
• 2 dashes Tabasco (no more than that)
• 2 tsp. Old Bay Seasoning
• White Enriched Flour
• Butter for frying (add a little oil to ensure butter does not burn)

Details

Adapted from facebook.com

Preparation

Step 1

In a large bowl, combine mayonnaise, egg, Worcestershire Sauce, salt, Tabasco, dry and yellow mustard and bread crumbs. Mix thoroughly and gradually pour over crab meat, all the while gently mixing... Slowly add just enough of this mixture so as to allow you to form cakes which will stick together well. Chances are you won't use all of this mixture, but it's always easier to add more. Form sand dollar-sized crab cakes and dredge both sides in white flour combined with the Old Bay, gently shaking excess flour off. Over a medium to medium high heat, fry crab cakes in butter for approximately 2 - 3 minutes per side or until cakes achieve a golden brown outer coating. Drain crab cakes on paper towel, sprinkle a small amount of the Old Bay on each crab cake and serve warm with a lemon wedge.

These crab cakes aren't like any other crab cakes you’ll ever order out... The flour will give you a nice, lite, crispy coating on the outside, while the scant amount of filler provides a crab imperial-like filling!!!

You could skip the flour and put the crab cakes on a baking sheet and put in the oven for 15-20 minutes (depending on the size) in a preheated oven on 350 with a half pat of butter on top if you wish.