Maryland Crab Cakes Recipe

This simple crab cake recipe features old bay seasoning. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. Add crabmeat and toss gently to prevent the lumps from breaking up.

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This should make 6 good size cakes.

Maryland crab cakes recipe.

Serve with a fresh slice of lemon tomatoes and lettuce for a refreshing yet savory dish. Mix ingredients by hand to avoid overworking the crabmeat you want to keep the lumps of meat as much as possible. Preheat oven to 350 degrees f. In a large skillet heat the oil until shimmering.

Form into 3 inch patties. Betsy hedeman timonium maryland. If the maryland flag weren t so cool we d probably fly a picture of a crab cake over the statehouse. Scoop the crab mixture into eight 1 3 cup mounds.

Add the crab cakes and cook over. Fold in the crabmeat. 1 pound jumbo lump handpicked maryland crabmeat. Add bread crumbs mixing evenly.

At the national hard crab derby in crisfield maryland these scrumptious crab cakes won me first place. French s classic yellow mustard parsley flakes mayo and egg form the flavorful base for a deliciously golden brown crabmeat filled patty. Once you ve had your first real one made with handpicked maryland jumbo lump crab you ll know why. Lightly pack into 8 patties about 1 1 2 inches thick.

Real maryland crab cakes. Combine all ingredients excluding crabmeat and mix thoroughly. For the best texture use lump crab meat little filler and bake the cakes in a very hot oven. In a medium bowl stir together the pancake mix mustard mayonnaise egg and parsley until well blended.

Pick bread into small pieces and place in medium size bowl with crabmeat. Add egg mayonnaise mustard worcestershire sauce and old bay seasoning. I entered them on a whim after trying many crab cake recipes for my family. These maryland crab cakes get the stamp of approval from locals and out of towners alike.

This classic lump crab cake recipe combines the flavors of lemon parsley and old bay seasoning but the most flavor is from the crab meat itself. Directions mix together eggs mayo old bay pepper worcestershire sauce and mustard until creamy. Add in the crab meat being sure to mix evenly. Crab has always been my favorite type of shellfish but i have never really cared much for crab cakes.

Portion to 4 ounce servings and. Heat the oil in a large skillet over medium to medium high heat.

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