BROILED CRAB CAKES RECIPE RECIPES

MARYLAND CRAB CAKES I RECIPE | ALLRECIPES

Maryland Crab Cakes I Recipe | Allrecipes image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories Crab Cakes

Total Time 20 minutes

Prep Time 12 minutes

Cook Time 8 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

Pick the crab meat to remove any remaining pieces of shell.
Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, CarbohydrateContent 5.3 g, CholesterolContent 113.7 mg, FatContent 7.9 g, FiberContent 0.7 g, ProteinContent 17.4 g, SaturatedFatContent 3.2 g, SodiumContent 896 mg, SugarContent 0.6 g

MARYLAND CRAB CAKES RECIPE | MARTHA STEWART

Maryland Crab Cakes Recipe | Martha Stewart image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.

Provided by Martha Stewart

Categories Seafood Recipes

Total Time 40 minutes

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

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