Maryland Crab Cakes II
Ingredients:
1 pound backfin crabmeat, drained and flaked
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper optional
1/4 teaspoon ground black pepper
1 tablespoon parsley, chopped
1 1/2 teaspoons baking powder
1/2 cup breadcrumbs preferably fresh
2 tablespoons butter for frying
Directions:
Mix the Wet Ingredients: In a large bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, cayenne pepper, black pepper, and chopped parsley.
Fold in Crab and Breadcrumbs: Gently add the crabmeat and breadcrumbs to the wet ingredients, folding carefully so as not to break up the crabmeat. The mixture should hold together but remain light and not too dense.
Shape the Crab Cakes: Form the mixture into 4 large or 6 smaller patties, ensuring they are well-formed and compact.
Chill the Crab Cakes: Refrigerate the crab cakes for about 30 minutes to allow them to firm up, which will help them hold their shape during cooking.
Fry the Crab Cakes: Heat butter in a skillet over medium heat. Once the butter is melted and the pan is hot, add the crab cakes. Fry each cake for 4-5 minutes per side, or until golden brown and crispy on the outside.
Serve: Remove the crab cakes from the skillet and serve immediately with lemon wedges, tartar sauce, or cocktail sauce.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes
Kcal: 250 kcal per serving Servings: 4 servings
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