Maryland Crab Cakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 large egg
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper to taste
- 1 cup mayonnaise
- canola oil
- 1 pound lump crab meat*
- 2⽠tablespoons mayonnaise (i like hellman’s real)
- 1â½ teaspoons dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon old bay seasoning
- â¼ teaspoon salt
- â¼ cup celery finely diced
- 2 tablespoons fresh parsley finely chopped
- â½ cup panko
- quick tartar sauce
- 1â½ tablespoons sweet pickle relish
- 1 tablespoon red onion minced
- 1-2 tablespoons fresh lemon juice to taste
- Carbohydrate 24.4579233504078 g
- Cholesterol 295.500000071009 mg
- Fat 154.476636733484 g
- Fiber 1.53089999968247 g
- Protein 8.95261000141471 g
- Saturated Fat 18.8070526768202 g
- Serving Size 1 1 Serving (859g)
- Sodium 2244.02500162212 mg
- Sugar 22.9270233507254 g
- Trans Fat 68.7390920566257 g
- Calories 1513 calories
1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. , Directions Tartar Sauce: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
