MARYLAND-STYLE CRAB CAKES

Photo by Cecelia H.
Adapted from chickenofthesea.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chickenofthesea.com

Ingredients

  • 2

    (6-oz.) cans drained and squeezed

  • dry Chicken of the Sea® White

  • Crabmeat

  • 1

    large egg, beaten

  • 2

    Tablespoons mayonnaise

  • 1

    Tablespoon fresh chopped

  • parsley

  • 2

    teaspoons Worcestershire Sauce

  • 1

    teaspoon fresh lemon juice

  • Vegetable Oil

  • 1/4

    teaspoon dry mustard

  • 1/4

    teaspoon ground red pepper

  • 1/2

    Tablespoon Seafood Seasoning

  • 1/3

    cup diced red onion

  • 1/2

    cup unseasoned bread crumbs

Directions

In medium bowl, combine all ingredients except crabmeat and oil; blend well. Gently fold in crabmeat; avoid breaking lumps of crabmeat. Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes. Add enough oil to cover the bottom of a large skillet. Heat oil over medium-high heat until hot. Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side). Drain on paper towels. Serve immediately. Makes 6 crab cakes. Serving Suggestion: Top these Maryland favorites with an easy Lemon Dill Sauce. Simply blend a half-cup sour cream with a half-teaspoon each fresh chopped dill and grated lemon peel. Dollop on the crab cakes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: