Maryland is for crabs, and there are as many crab cake recipes in Maryland as there are chili recipes in Texas. Of course, no two are the same. My crab cake preference is for one that is mostly lumps of crab meat held together with a light, souffle-like batter. This particular recipe is reminiscent of area favorites from G&M, Timbuktu and Hellas. A simple, quick recipe that is sure to please the entire family!
1/4 C. mayonnaise
2 eggs
1/2 C. saltine cracker crumbs*
1 t. seafood seasoning (Old Bay)
1/4 t. white pepper
2 t. white Worcestershire sauce
1 t. dry mustard
1 lb. crab meat, cooked - I prefer lump or back fin, don't break up the meat
Mix all ingredients, except crab meat. If crab meat is canned, drain to remove as much moisture as possible. Fold crab meat gently into batter. Make into baseball size crab balls. Saute in butter or place on broiling pan, spray with olive oil and broil on low until firm. Yield: 6 large crab cakes.
*Substitute potato flakes to make a gluten free crab cake.
1/4 C. mayonnaise
2 eggs
1/2 C. saltine cracker crumbs*
1 t. seafood seasoning (Old Bay)
1/4 t. white pepper
2 t. white Worcestershire sauce
1 t. dry mustard
1 lb. crab meat, cooked - I prefer lump or back fin, don't break up the meat
Mix all ingredients, except crab meat. If crab meat is canned, drain to remove as much moisture as possible. Fold crab meat gently into batter. Make into baseball size crab balls. Saute in butter or place on broiling pan, spray with olive oil and broil on low until firm. Yield: 6 large crab cakes.
*Substitute potato flakes to make a gluten free crab cake.
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