CRAB CAKES (Maryland Style)

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick through crabmeat to remove shell fragments.
  • Place crabmeat into large mixing bowl.
  • Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
  • Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
  • Mix well with large spoon.
  • Place cracker meal onto a large plate.
  • Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
  • Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
  • Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
  • When the oil is hot, place on medium heat.
  • Place the crab cakes into the skillet, being careful not to allow them to break apart.
  • With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
  • If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
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