MARYLAND-STYLE CRAB CAKES

By cecelia26_

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

Details

Adapted from chickenofthesea.com

Preparation

Step 1

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.