Maryland Crab Cakes
From trucker_mama 15 years ago
- 8 minutes to make
- Serves 4
Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a' la carte, in a sandwich or beside a salad
Ingredients
- 1/2 tsp. garlic minced shopping list
- 1 tbsp. onion minced shopping list
- 1 tbsp. celery diced shopping list
- 2 tbsp. mayonnaise shopping list
- 1 whole egg shopping list
- 1/8 tsp. salt shopping list
- 1/8 tsp. black pepper shopping list
- 1 tsp. Dijon mustard shopping list
- 1 tsp. Old Bay Seasoning shopping list
- 1/4 cup bread crumbs shopping list
- 1 pound lump crab meat shopping list
- 2 tbsp. oil for sauteing shopping list
How to make it
- In a large stainless-steel bowl, combine all ingredients except
- crab meat and bread crumbs.
- Using gloved hands, gently mix in crab meat, then add bread crumbs.
- Spread a thin layer of plain bread crumbs on your work surface.
- Form crab mixture into equal balls, approximately two inches in
- diameter. Place on crumbs.
- Gently flatten the ball of crab mixture and round the edges. Form
- cakes about one-half inch thick and three inches round.
- Refrigerate.
- In a saute pan, melt 2 tbsp. of oil until hot. Gently slide in crab
- cakes 2 at a time.
- Brown on one side approximately two-to-three minutes. Turn and
- brown on the other side. Turn down heat to simmer and cook crab
- cakes another 5-8 minutes.
- Chef's Tip:
- While you may be tempted to increase the amount of bread crumbs
- used, you'll receive the best sauté results with the thin layer as
- described above.
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