Maryland Crab Cakes are a traditional seafood dish from the area around the Chesapeake Bay. These tasty cakes are filled with soft lump crabmeat and seasoned with a mix of herbs and spices. The flavors and textures are just right.
Ingredients: 1 lb lump crabmeat. 1/3 cup mayonnaise. 1 egg, beaten. 1 teaspoon Dijon mustard. 1 tablespoon Worcestershire sauce. 1 tablespoon Old Bay seasoning. 1/4 cup finely chopped parsley. 1/4 cup finely chopped green onions. 1/2 cup breadcrumbs. Salt and pepper to taste. Vegetable oil for frying.
Instructions: In a large mixing bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, breadcrumbs, salt, and pepper. Gently fold in lump crabmeat, being careful not to break up the lumps too much. Form mixture into small patties and place them on a baking sheet lined with parchment paper. Refrigerate the crab cakes for at least 30 minutes to firm up. Heat vegetable oil in a skillet over medium heat. Carefully place crab cakes in the skillet and cook until golden brown on each side, about 4-5 minutes per side. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or lemon wedges.
Prep Time: 20 minutes
Cook Time: 10 minutes
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