MARYLAND CRAB CAKES

MARYLAND CRAB CAKES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large egg

  • tablespoons mayonnaise

  • teaspoons Dijon mustard

  • 1

    teaspoon Worcestershire sauce

  • 1

    teaspoon Old Bay seasoning

  • ¼

    teaspoon salt

  • ¼

    cup finely diced celery (you’ll need one stalk)

  • 2

    tablespoons finely chopped fresh parsley

  • 1

    pound lump crab meat*

  • ½

    cup panko

  • Canola oil

  • QUICK TARTAR SAUCE:

  • 1

    cup mayonnaise

  • tablespoons sweet pickle relish

  • 1

    teaspoon Dijon mustard

  • 1

    tablespoon minced red onion

  • 1-2

    tablespoons lemon juice, to taste

  • Salt and freshly ground black pepper, to taste

Directions

Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. Tartar Sauce: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.


Nutrition

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