Baltimore Orioles Maryland Crab Cakes

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/4 cups mayonnaise
  • 4 tablespoons Dijon mustard
  • 2 tablespoon crab boil seasoning (recommended: Old Bay)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly chopped parsley leaves
  • 2 eggs, beaten
  • 1 pound lump or backfin crabmeat
  • 1 pound jumbo lump crabmeat
  • 2 slices white bread, crusts removed and torn into small pieces
  • 1/4 cup unsalted butter, as needed
  • Serving Suggestion: Tartar sauce
Directions
  • Whisk together the first 7 ingredients in a bowl and set aside.

  • Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the

  • mixture to rest in refrigerator for 10 minutes.

  • Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.

  • Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)

  • Serve immediately.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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