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Authentic Maryland Crab Cakes
Preparation
1 pound backfin lump or jumbo lump crab meat (fresh) or canned crab meat (pasteurized)
2 lg eggs
2-1/2 Tbsp mayo
1-1/3 tsp Dijon mustard
1 tsp Old Bay Seasoning or Jo Spice Seasoning
1/4 tsp salt
1/4 c diced celery (fine)
1.5 Tbsp parsley (finely chopped)
1 tsp Worcestershire
1/3 cup of panko style bread crumbs
Vegetable oil (for cooking)
Directions:
Place aluminum foil on a baking sheet. Combine in a bowl eggs, mustard, mayonnaise, Worcestershire sauce, salt, diced celery, Old Bay, and parsley and mix together. Delicately add fresh crab meat (removing any remaining shell or hard pieces) or you can use canned crab meat (not as good) and add bread crumbs by folding ingredients together until they combine. Don't over do it. You don't want the crab meat to brake apart. Shape into patties for each crab cake. It will yield about 6 cakes, so each cake will be approximately a half cup. Place crabcake on the baking sheet and cover. Allow them to be refrigerated for one hr.
How to Broil a Crab Cake:
Pour a small amount of melted butter on the top of each Maryland lump crab cake. Broil until the top turns golden brown, usually 12 to 15 minutes.
How to Fry a Crab Cake:
Heat a pan (non-stick preferred) on med. heat with a little bit of oil at the bottom of the pan. Once oil is nice and hot, evenly place the crab cakes and cook until it is golden-brown and flip (about 3-5 mins.) Flip and wait another 3-5 mins. Serve immediately with cocktail or tartar sauce, whichever you prefer. ENJOY!
Be very gentle when handling crab meat. The goal is to keep the chunks of crabmeat together. It is recommended to look over the fresh or pasteurized crab meat while you prepare it, just in the rare case of some leftover shell. It is a good idea to prepare your favorite dish, and then gently "fold in" the crab meat to avoid breaking apart. If you don't want the fuss, you can buy Maryland crab cakes from Crab Dynasty that are already hand made with lump crab meat.
How to Make Authentic Maryland Crab Cakes
1 pound backfin lump or jumbo lump crab meat (fresh) or canned crab meat (pasteurized)
2 lg eggs
2-1/2 Tbsp mayo
1-1/3 tsp Dijon mustard
1 tsp Old Bay Seasoning or Jo Spice Seasoning
1/4 tsp salt
1/4 c diced celery (fine)
1.5 Tbsp parsley (finely chopped)
1 tsp Worcestershire
1/3 cup of panko style bread crumbs
Vegetable oil (for cooking)
Directions:
Place aluminum foil on a baking sheet. Combine in a bowl eggs, mustard, mayonnaise, Worcestershire sauce, salt, diced celery, Old Bay, and parsley and mix together. Delicately add fresh crab meat (removing any remaining shell or hard pieces) or you can use canned crab meat (not as good) and add bread crumbs by folding ingredients together until they combine. Don't over do it. You don't want the crab meat to brake apart. Shape into patties for each crab cake. It will yield about 6 cakes, so each cake will be approximately a half cup. Place crabcake on the baking sheet and cover. Allow them to be refrigerated for one hr.
How to Broil a Crab Cake:
Pour a small amount of melted butter on the top of each Maryland lump crab cake. Broil until the top turns golden brown, usually 12 to 15 minutes.
How to Fry a Crab Cake:
Heat a pan (non-stick preferred) on med. heat with a little bit of oil at the bottom of the pan. Once oil is nice and hot, evenly place the crab cakes and cook until it is golden-brown and flip (about 3-5 mins.) Flip and wait another 3-5 mins. Serve immediately with cocktail or tartar sauce, whichever you prefer. ENJOY!
