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Maryland Crab Cakes





This classic crab cake recipe combines the flavors of lemon and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Crab cakes make a wonderful main dish or a delicious sandwich on a toasted bun. With this recipe, you can be confident that you always have a crowd-pleasing dish! They make great appetizers too!


Crab Cakes

2 6oz cans of lump crab meat (fresh is best if you can get it)

2 heaping Tbsp mayonnaise

1 tsp dijon mustard

1 egg

1 green onion

1 tsp worchestershire sauce

1 tsp Old Bay Seasoning

1 tsp lemon juice

12 saltine crackers

2 Tbsp melted butter

pinch of salt


Instructions

Mix together mayonnaise, egg, dijon, lemon juice, worchestershire, sliced green onion and seasoning in a medium size bowl. Place crackers in a ziplock bag and crush with fingers until fine crumb texture. In a separate bowl combine crab meat and crushed crackers. Then combine crab mixture into the wet mixture gently folding so not to break up the lumps of crab meat. To bake crab cakes: Scoop crab mixture onto a greased sheet tray and carefully press to form cakes. Brush each cake with melted salted butter. Then bake in a 450 degree oven for 10 to 12 minutes until cakes are golden brown. The crab cakes seem to hold together better when baked. To fry crab cakes: Gently form crab mixture into cakes and place in a skillet with olive oil or butter and cook for 4 minutes on each side or until golden brown.


Remoulade

1/4 cup mayonnaise

1 green onion

squirt of siracha

1 tbsp lemon juice

1/2 tsp Old Bay Seasoning



For a video tutorial visit my YouTube channel

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