All Saints Summer Supper Maryland Crab Cakes

Recipe by Special Ed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 9-12 4
UNITS: US

INGREDIENTS

Nutrition
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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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