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Maryland Crab Cakes

(3 Votes)
YIELDS
10
CHILL TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min

You don't have to travel to Maryland to get a taste of their authentic crab cakes. Our recipe will have you in and out of your kitchen in no time and leave your gang full and satisfied.

What You'll Need:
  • 1/2 cup mayonnaise
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup bread crumbs
  • 1 pound lump crab meat
  • 4 tablespoons olive oil, divided
What To Do:
  1. In a large bowl, whisk together mayonnaise, egg, mustard, hot sauce, garlic, salt, and pepper. Stir in bread crumbs and crab meat until just combined. Form into 10 crab cakes and place on wax paper-lined platter. Refrigerate 30 minutes.
  2. In a large skillet over medium heat, heat 2 tablespoons olive oil. Saute crab cakes 4 to 6 minutes per side, or until golden brown. Remove to a platter and cover with foil to keep warm. Repeat with remaining crab cakes.
Notes

Enjoy with our rich and tasty Mustard Sauce!

 

For more recipes and cooking tips from Chef Danielle Turner, visit her website, cookingclarified.com.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I don't live in an area where fresh lump crab meat is available. I used can crab, Panko breadcrumbs, 1/4 C chopped red bell pepper and 2 teaspoons of Old Bay Seasoning along with the recipe published here - DELISH!! I also used the same recipe for stuffed mushroom caps - adding a bit of freshly grated parmesan cheese. ooooh so good! Baked in the oven @ 375 for about 20 minutes or until golden brown!

We use Old Bay seasoning, about 2 teaspoons, in our Maryland Crab cakes! Never used hot sauce. Maybe I'm giving away the Maryland secret, ;-)

Mr. Food, what type of bread crumbs did you use? I stock Japanese Planko, but I do have regular bread crumbs as well.

Can these crab cakes be baked instead of fried?

You can certainly try baking them. However, we have not prepared them this way in the Test Kitchen, so we can not guarantee how they will do in the oven. Thank you!

Wow!That really looks good. It doesn't seem difficult to make. Thanks. Does it matter what type of crab you use? IE- Fresh crabmeat or conned?

We used fresh lump crab meat. If you prefer, you can use the canned. However, since we have not tried it with canned in the Test Kitchen, we can not guarantee the results. Thank you and enjoy!

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