Prep 20 mins
Cook 20 mins
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
- 1 lb lump crabmeat
- 1 egg white
- 1⁄4 cup breadcrumbs
- 1 tablespoon Old Bay Seasoning (optional)
- 1 teaspoon lemon zest
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
for the tartar sauce
- 1⁄4 cup mayonnaise
- 1 teaspoon capers
- 1 tablespoon sweet pickle relish
- 1 tablespoon shallot, finely chopped
- Carefully pick through the crab meat to remove any cartilage.
- In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
- Carefully fold in the crab meat, cover and refrigerate.
- In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
- Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
- Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
- Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
- Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
- Serve each cake with a generous dollop of tartar sauce.
Congrats, Fluffster !! This is THE authentic Maryland recipe !! Janey