Maryland Crab Cakes
Recipe from
Better Homes and Gardens
This 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 Time:
20 mins
Total Time:
26 mins
Ingredients
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1 6-ounce packagefrozen, cooked crab meat or one 6-ounce can crab meat, drained and cartilage removedsee savings
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1egg, slightly beatensee savings
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2 tablespoonsfinely chopped green onionsee savings
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2 tablespoonsmayonnaise or salad dressingsee savings
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1 tablespoonsnipped parsleysee savings
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2 teaspoonsDijon-style mustard or Creole mustardsee savings
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2 teaspoonsnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings
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1/2 teaspoonwhite wine Worcestershire saucesee savings
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1/8 teaspoonsaltsee savings
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1/2 cupfine dry bread crumbssee savings
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1/4 cupcornmealsee savings
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2 tablespoonscooking oilsee savings
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Lemon wedgessee savings
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Tartar sauce (optional)see savings
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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.
Nutrition information
Per serving: 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
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