Maryland Crab Cakes Recipe
Combine all ingredients excluding crabmeat and mix thoroughly.
Maryland crab cakes recipe. In a large skillet heat the oil until shimmering. Fold in the crabmeat. Crab has always been my favorite type of shellfish but i have never really cared much for crab cakes. Form into 3 inch patties.
Portion to 4 ounce servings and. Heat the oil in a large skillet over medium to medium high heat. Lightly pack into 8 patties about 1 1 2 inches thick. I entered them on a whim after trying many crab cake recipes for my family.
The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. This simple crab cake recipe features old bay seasoning. For the best texture use lump crab meat little filler and bake the cakes in a very hot oven. Add bread crumbs mixing evenly.
At the national hard crab derby in crisfield maryland these scrumptious crab cakes won me first place. Add the crab cakes and cook over. These maryland crab cakes get the stamp of approval from locals and out of towners alike. In a medium bowl stir together the pancake mix mustard mayonnaise egg and parsley until well blended.
Mix ingredients by hand to avoid overworking the crabmeat you want to keep the lumps of meat as much as possible. Serve with a fresh slice of lemon tomatoes and lettuce for a refreshing yet savory dish. Real maryland crab cakes. This should make 6 good size cakes.
Add egg mayonnaise mustard worcestershire sauce and old bay seasoning. Add crabmeat and toss gently to prevent the lumps from breaking up. If the maryland flag weren t so cool we d probably fly a picture of a crab cake over the statehouse. French s classic yellow mustard parsley flakes mayo and egg form the flavorful base for a deliciously golden brown crabmeat filled patty.
Preheat oven to 350 degrees f. Add in the crab meat being sure to mix evenly. Once you ve had your first real one made with handpicked maryland jumbo lump crab you ll know why. This classic lump crab cake recipe combines the flavors of lemon parsley and old bay seasoning but the most flavor is from the crab meat itself.
1 pound jumbo lump handpicked maryland crabmeat. Scoop the crab mixture into eight 1 3 cup mounds.