Maryland Crab Cakes
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 large egg
- 2 1⁄2 tablespoons mayonnaise (I like Hellmanà s Real)
- 1 1⁄2 teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon salt
- 1⁄4 cup finely diced celery (youà ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 lb lump crabmeat
- 1⁄2 cup panko breadcrumbs (I like the Whole Foods 365 brand for this recipe)
- canola oil
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.
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RECIPE SUBMITTED BY
Air Force Mama
United States