 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Maryland Crab Cakes Ingredients:
1 lb lump crabmeat, preferably jumbo lump, picked over to remove cartilage and shell fragments |
1/2 cup green onion, green part only, minced (4 medium) |
1 tablespoon cilantro, chopped |
1 1/2 teaspoons old bay seasoning |
2 tablespoons dry breadcrumbs |
1/4 cup mayonnaise |
1 large egg |
1/4 cup unbleached all-purpose flour |
1/4 cup vegetable oil |
Directions:
1. Gently mix crabmeat, onion, cilantro, Old Bay seasoning, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
2. Season with salt and white pepper to taste.
3. Carefully fold in egg with rubber spatula until mixture just clings together.
4. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1-1/2-inches high.
5. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
6. Put flour on plate.
7. Lightly dredge crab cakes.
8. Heat oil in large nonstick skillet over medium-high heat until hot.
9. Gently lay chilled crab cakes in skillet; pan-fry until 4 to 5 minutes per side.
10. Serve hot.
|
|