Maryland Crab Cakes

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READY IN: 30mins
SERVES: 3-4
YIELD: 6 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh lump crabmeat (Chesapeake Bay)
  • 14
    cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
  • 1
    large egg, lightly scrambled
  • 1 12
    teaspoons white onions, finely minced
  • 2
    tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
  • 1 12
    teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
  • 1
    pinch salt
  • 2 -3
    drops Tabasco sauce (optional, only if you must!)
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DIRECTIONS

  • If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
  • In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
  • Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
  • Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
  • Serve, garnished with chopped parsley or green onion.
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