All Saints Summer Supper Maryland Crab Cakes
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
9-12 4
ingredients
- 1 lb crabmeat (claw or backfin)
- 1 egg
- 3 1⁄2 teaspoons Worcestershire sauce (or 2 t. powder)
- 2 1⁄2 teaspoons yellow mustard powder
- 1 teaspoon dried parsley
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon Old Bay Seasoning
- 2 ounces breadcrumbs (1/2 cup)
- 1⁄4 cup mayonnaise
directions
- Pick through your crab; there are ALWAYS shells missed at the plant (they pick fast and furiously!).
- Mix all ingredients EXCEPT the breadcrumbs. You can beat the egg before adding, but I scramble it a bit in the bowl then use my hands to get a consistent mix.
- Add the breadcrumbs a bit at a time. The goal is to have just enough to bind the mix into patties, but not too much!
- GENTLY form the mixture into patties, about 31/2 inches in diameter, and 3/4 inch thick. Note that you can make them smaller, if they are appetizers. At this stage, you can refrigerate them; doing so allows a little bit of flavor blending to occur (a good thing).
- Get a cast iron skillet hot, and melt some olive oil, then butter in the pan.
- Saute over medium heat, flipping once, so that both side are a golden brown.
- OPTIONAL Step: after you flip once, add some red wine to the pan, it adds a light glaze to the cakes, and a nice flavor!
- Serve with tartar sauce, as entree, appetizer, or sandwich.
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RECIPE SUBMITTED BY
Special Ed
United States
Software geek that loves to cook. Breakfast, lunch, dinner, daughter's wedding, showers, parties for 6-100... I'm in!
Trying to chart a course for my Sweet Wife and I into our second half-century: low carbs, high fiber, living well. I sneak in a batch of homebrew a few times a year too :o)