Seared Maryland Crab Cakes
This is a great meal for a luncheon or a light supper. Found this hand written in one of my put together cookbooks. Serve with a salad and lemon slices.
- Ready In:
- 2 slices white bread, crust removed
- 1⁄4 cup milk
- 1 lb crabmeat, flaked
- 3 green onions, chopped
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1⁄2 lemon, juice of
- peanut oil
- Place bread in bowl and cover with milk. Let stand 5 minutes.
- Squeeze out excess milk from bread and place in clean bowl. Add remaining ingredients to the bread mixture and mix well. Cover and refrigerate 2 hours.
- Shape mixture into thick pancakes. Cook in hot oil over medium heat , about 4 or 5 minutes or until nicely browned.
- Serve with fresh lemon.
- I place them on a paper towel for 1 minute to take away any extra oil.
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I've lived in Maryland and NO WAY would anyone originally from that state make crab cakes without Old Bay seasoning... just would never happen! I did make these and they were good, just not as good as real Maryland Crab Cakes. They were also hard for me to keep together so I added a beaten egg, some celery, and some more whole wheat bread (only kind I had) and some fresh parsley. Did enjoy the lemon juice as was different. Thanks for a different recipe but will stick to my old one and keep using my Old Bay.8Replies 1
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