Maryland Crab Cakes
This Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.
Prep Time:
20 mins
Total Time:
26 mins
Servings:
Makes 4 main-dish servings.
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.
Nutrition information
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
Add Your Review
how-tos
Recommended Recipe:
Classic Maryland Crab Cakes
This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
