Maryland Crab Cakes
Having lived here in Maryland for the last 14 years, I’ve had my share of crab cakes, both good and bad. I don’t believe I’ve ever had a bad crab cake that was homemade, but once you start trying restaurant cakes, you are bound to run into trouble.
I’ve made this a couple times, the last time for what turned out to be the end of the Baltimore Raven’s season in their loss to the Indianapolis Colts. I fired up a HUGE batch of crab cakes for the viewing party, and there wasn’t even a piece of breading left on the serving tray when done.
This recipe is pretty simple, but if there’s one thing I need to reinforce to my readers is this: Your crab cakes are only as good as your crab. When I make them, I usually use jumbo lump crab meat. The cheapest I’ve found them is around $21.99 a pound. Yes, it’s expensive, but it’s totally worth it.
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|1 poundcrab meat; picked free of shells|
|1/3 cupcrushed Ritz or Townhouse crackers|
|3 green onions; (green and white parts) finely chopped|
|1/2 cupbell pepper; finely chopped|
|1 teaspoonWorcestershire sauce|
|1 teaspoondry mustard|
|1/2 lemon; juiced|
|1/4 teaspoongarlic powder|
|Dash cayenne pepper|
|Flour; for dusting|
|1/2 cuppeanut oil|
Maryland Crab Cakes Preparation
1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
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Maryland Crab Cakes Reviews
Remember to check the crabmeat for shells! [I posted this recipe.]
2 years, 11 months, 4 days, 18 hours, 15 minutes ago
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