froggy
Full Member
Maryland Crab Cakes
A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.
Servings: 4 Serving Size: 2 patties per serving
Preparation Time: 15 min Cooking Time: 20 min
INGREDIENTS:
1 pound lump crabmeat, picked over for cartilage
1 large egg
5 saltine crackers, crushed to fine crumbs
2 ½ Tbsps Homemade Mayonnaise , or prepared
2 tsps freshly squeezed lemon juice
1 ½ tsps Worcestershire sauce
Dash hot sauce, such as Tabasco
⅛ tsp course kosher salt, or to taste
⅛ tsp freshly ground black pepper, or to taste
3 Tbsps Olive oil to fry in or canola oil
Horseradish Tartar Sauce
PREPARATION:
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about ¼ of the crab mixture for each cake.
Heat oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.
Servings: 4 Serving Size: 2 patties per serving
Preparation Time: 15 min Cooking Time: 20 min
INGREDIENTS:
1 pound lump crabmeat, picked over for cartilage
1 large egg
5 saltine crackers, crushed to fine crumbs
2 ½ Tbsps Homemade Mayonnaise , or prepared
2 tsps freshly squeezed lemon juice
1 ½ tsps Worcestershire sauce
Dash hot sauce, such as Tabasco
⅛ tsp course kosher salt, or to taste
⅛ tsp freshly ground black pepper, or to taste
3 Tbsps Olive oil to fry in or canola oil
Horseradish Tartar Sauce
PREPARATION:
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about ¼ of the crab mixture for each cake.
Heat oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
