Maryland Crab Cakes
From: Better Homes and GardensThis Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.
Servings: Makes 4 main-dish servings.
Prep: 20 mins
Total: 26 mins
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Ingredients
1 6-ounce package frozen, cooked crab meat or one 6-ounce can crab meat, drained and cartilage removed
1 egg, slightly beaten
2 tablespoons finely chopped green onion
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons Dijon-style mustard or Creole mustard
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon salt
1/2 cup fine dry bread crumbs
1/4 cup cornmeal
2 tablespoons cooking oil
Lemon wedges
Tartar sauce (optional)
Directions
1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.
2. Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar sauce. Makes 4 main-dish servings.
Make-Ahead Tip
Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking.
Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking.
Nutrition Facts
Calories 230, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 84 mg, Sodium 380 mg, Carbohydrate 12 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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