Maryland Jumbo Lump Crab Cakes |
|
 |
Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 6 |
|
Maryland style crab cakes are renouned all over for being the best way to prepare crab cakes! One of the most important factors is to use jumbo lump crab meat and NOT alot of breading or crumb mixture. More crab , less cake ! Read more ! Got it?! Give this recipe a try and you'll see why seafood is so unique in the Chesapeake Bay area! Ingredients:
1 large egg |
2 heaping tablespoons mayonnaise |
1 teaspoon dijon mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce, or to taste |
few drops of lemon juice (no more than about 1/4 teaspoon) |
2 teaspoons old bay seasoning |
1/4 teaspoon kosher salt |
fresh ground black pepper |
1/2 cup crushed ritz crackers |
2 tablespoons chopped fresh parsley |
1 pound fresh jumbo lump crabmeat -- drained of all excess liquid |
non-stick cooking spray |
Directions:
1. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
2. Add the cracker crumbs and parsley and mix well.
3. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
4. Using wet hands, shape mixture into 6 patties-8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
5. Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
6. Set oven on Broil ( around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
7. After 3 minutes of initial cooking time open oven to turn crab cakes over
8. using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown.
9. Drain on paper towels. Serve with lemon and tartar sauce.
|
|