Maryland Crab Cakes Recipe

From Dorothy McNett's Recipe Book.

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Maryland Crab Cakes

From Dorothy McNett's recipes at

1 pound cooked lump crab meat
2 slices bread
2 eggs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon minced fresh parsley
2 tablespoons unsalted butter
1 tablespoon olive oil

With your hands, gently tear the crabmeat into pieces, leaving it lumpy. Finely tear and crumble up the bread and add it to the crab. In another bowl whisk the eggs well, and then add the mayonnaise, mustard, Worcestershire sauce, Old Bay Seasoning and parsley. Stir it into the crab and bread mixture. Shape into about 6 - 8 cakes and place on a plate. In a large heavy bottomed frying pan, heat the butter and oil. When nice and hot, arrange the crab cakes in the pan and cook about 3 - 4 minutes on the first side to brown nicely. Carefully turn each one over and continue to cook another 2 - 3 minutes. Remove to serving platter and serve with a nice Tartar Sauce.

Recipe created 2016-02-28.

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