Maryland Crab Cakes
Ingredients
-
3
tablespoons
mayonnaise
-
1-2
large
eggs
-
1 ½
teaspoon
Dijon mustard
-
1
teaspoon
Worcestershire sauce
-
1
teaspoon
hot sauce
-
1
teaspoon
Creole seasoning
-
¼
cup
finely diced celery
-
1
green onion
finely chopped
-
1
teaspoon
minced garlic
-
2
tablespoons
finely chopped fresh parsley
-
1
pound
lump crab meat
-
½ -¾
cup
Panko or 10 crackers or 2 slices of white bread
-
1
teaspoon
freshly ground black pepper
-
to taste
salt
-
as needed
tablespoons
canola oil for cooking
Instructions
- In a large mixing bowl, combine mayonnaise, beaten eggs, mustard, Worcestershire sauce, hot sauce, Creole seasoning, celery, green onions, minced garlic, and parsley.
- Add the crab meat, breadcrumbs, pepper, and salt, and gently fold the mixture together without shredding the crab meat.
- Shape the mixture into 6-8 crab cakes, about ½ cup each, and place them on a greased baking pan.
- Cover and refrigerate the cakes for about 1 hour to help them set.
- Heat oil in a large nonstick or cast iron pan over medium-high heat.
- Cook the crab cakes for about 4-5 minutes on each side until golden brown, flipping them once.
- Serve immediately with tartar sauce and lemon wedges.
Nutrition Facts (estimated)
Servings
6-8 cakes
Calories
176
Total fat
4g
Total carbohydrates
16g
Total protein
18g
Sodium
889mg
Cholesterol
60mg
You might also like