Maryland-Style Crab Cakes

americastestkitchen.com

Jody Pilon

subheading: Gather Your Ingredients:

subheading: CRAB CAKES:

1⁄2 cup mayonnaise

1 large egg

2 tablespoons minced fresh parsley

2 teaspoons Old Bay seasoning

⅛ teaspoon cayenne pepper

1⁄2 cup panko bread crumbs

8 ounces jumbo lump crabmeat, picked over for shells

8 ounces backfin or claw crabmeat, picked over for shells

2 tablespoons unsalted butter, melted, divided

subheading: COCKTAIL SAUCE:

1⁄2 cup ketchup

1⁄4 cup prepared horseradish

1 1⁄2 teaspoons lemon juice

1⁄2 teaspoon pepper

1⁄2 teaspoon Tabasco sauce

1⁄2 teaspoon Worcestershire sauce

1⁄4 teaspoon table salt

View Nutritional Information

subheading: Key Equipment:

The Best Mixing Bowls

All-Purpose Whisks

subheading: Before You Begin:

True Maryland crab cakes are made with Maryland-caught and -processed crab meat. Seek it out if you can. Otherwise, use the highest-quality crab meat you can find. If you can't find jumbo lump crabmeat, then regular lump crabmeat can be substituted. This recipe can easily be doubled.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer