Crab cakes

By sleepy-writer

Looks like I'm not going to get away with not posting my crab cake recipe this holiday weekend. I'm getting lots of requests for them this morning. This is a staple here in Maryland and you'll always find crab cakes at family get togethers this time of year as our crab season is about to end here in Maryland. So, here you go...one of the most popular recipes here at Welcome Home. If you've already tried them, please comment. I love to hear your feedback!

My Maryland Crab Cakes

Ingredients

• 1 lb Jumbo Lump Crabmeat
• 1 large egg
• 1/4 cup mayonnaise
• 1/2 teaspoon Dijon mustard
• 1 and 1/2 teaspoons Old Bay Seasoning
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon of kosher salt
• 1/2 cups fine breadcrumbs made from white bread
• 1 tablespoon chopped parsley

Preparation

Step 1

Preheat oven to 400 degrees. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little olive to speed up browning. Spray the tops very lightly with non stick spray for browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer. No more than 1-2 minutes. Enjoy!

You may also fry these in 1 tablespoon of olive oil and 1 tablespoon of butter. While they are wonderful this way, they have a tendency to fall apart when you attempt to turn them and they also flatten out and are more like patties. Still delicious...not as pretty. I recommend baking them.

NOTE: If you don't have a Costco, you buy fresh crab at any Sam's Club, any seafood shop, and even at your seafood department at your grocer. If you do find Jumbo Lump at your Costco they also sell Phillips brand, which is a very good Maryland Jumbo Lump...shipped right from Phillips here in Maryland.