Maryland Crab Cakes
You can serve these Maryland Crab Cakes are a classic! You can serve them up a la carte, in a sandwich or beside a salad. They are also great to serve as an appetizer. Just make the cakes a bit smaller and cook them till lightly browned as directed.
- 1/2 Teaspoon-Garlic-minced
- 1 Tablespoon-Onion-minced
- 1 Tablespoon-Celery-diced
- 2 Tablespoons-Mayonnaise
- 1 Egg
- 1/8 Teaspoon-Salt
- 1/8 Teaspoon-Black Pepper
- 1 Teaspoon-Dijon Mustard
- 1 Teaspoon-Old Bay Seasoning
- 1/4 Cup-Bread Crumbs
- 1 Pound-Crab Meat
- 2 Tablespoon-Olive Oil-for sauteing
In a large mixing bowl, combine all ingredients except for the crab meat and bread crumbs.
Gently fold in the crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal portions, approximately two inches in diameter. Place on crumbs.
Gently flatten the portions of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a saute pan, heat the oil until hot. Gently add in crab cakes 2 at a time.
Brown on one side for approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
This Maryland Crab Cakes recipe can make 4-6 meal sized servings or a dozen appetizer-sized crab cakes. Enjoy!
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