Maryland Style Crab Cakes

Ingredients:

2 (6-oz.) cans drained Crabmeat
1 large egg, beaten
2 Tablespoons mayonnaise
1 Tablespoon fresh chopped parsley
2 teaspoons Worcestershire Sauce
1 teaspoon fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon ground red pepper
1/2 Tablespoon Seafood Seasoning
Vegetable Oil

1/3 cup diced red onion
1/2 cup unseasoned bread crumbs

Seafood Seasoning

1 Tablespoon Black pepper
1 Tablespoon Dry mustard
2 Tablespoons Celery salt
1 1/2 Tablespoons Ground bay leaves
1 1/2 teaspoons Nutmeg
1 teaspoon Cloves
1 teaspoon Ground ginger
1 teaspoon Paprika
1 teaspoon Cayenne pepper
Combine all ingredients and seal in ziploc bag to store.

Instructions:

1. Combine all ingredients except crabmeat and oil in a medium sized bowl. Mix well.

2. Gently fold in crabmeat. You want the final mixture to be filled with lumps of tasty crabmeat so avoid breaking up the lumps of crabmeat.

3. Divide the mixture into 6 portions and shape each portion into a cake about 2 1/2 inches high and 1/2-inch thick.

4. Add enough oil to cover the bottom of a large skillet.

5. Heat oil over medium-high heat until hot. Gently add the crab cakes -- watch out for spattering.

6. Fry each side until deep golden brown (about 4 to 5 minutes for each side). Drain on paper towels and serve immediately.

Helpful Hints:

You can serve these with a prepackaged tartar sauce and they taste great. You can also get a bit fancy and whip up an oh-so-easy Lemon Dill Sauce. Just mix a half-cup sour cream with a half-teaspoon each fresh chopped dill, fresh lemon juice and grated lemon peel.

With a nice salad, these make a great meal, but we've also made them as party buffet food.

Just make the cakes smaller -- about 18 cakes instead of the 6 big ones. Fry a bit less, 2 to 3 minutes per side and serve on a platter with the dill sauce on the side for dipping.

Submitted By :

Renata L

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