Recipe courtesy of ARAMARK
Baltimore Orioles Maryland Crab Cakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 586
- Total Fat
- 48
- Saturated Fat
- 11
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 30
- Cholesterol
- 239
- Sodium
- 1342
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.