Maryland Style Lump Crab Cakes

You don’t need a trip to a Maryland seafood restaurant to make Maryland crab cakes. My recipe features jumbo lump crab meat and Old Bay seasoning to create a crispy browned cake you can make at home.

=== 🍽🍸🥩 RECIPE ===
1 pound (453 g) jumbo lump crabmeat
4 scallions (green parts only) minced
1 tablespoon chopped fresh parsley
1 1/2 teaspoon Old Bay seasoning
2 – 4 tablespoons breadcrumbs
1/4 cup (60 g) mayonnaise
1 large egg, slightly beaten
1/4 cup (45 g) all purpose flour
1/4 cup (60 ml) vegetable oil
Salt & White Pepper
Baking sheet
Waxed paper or parchment

Combine the crabmeat, scallions, parsley, Old Bay, mayonnaise, egg, Salt and Pepper and 2 tablespoons of breadcrumbs in a bowl and gently mix together, trying not to break up the crab too much. The mixture should just hold together. If it is too wet, or does not hold together, add more breadcrumbs one tablespoon at a time.

Once combined, divide the crab mixture into four portions, and form into a cake. Arrange cakes on a baking sheet lined with waxed paper or parchment; cover with plastic wrap and refrigerate for 30 minutes. (Can be refrigerated for up to 24 hours.)

Heat the oil in a large skillet over medium-high heat until hot but not smoking.

While the oil heats, place the flour in a pie dish or other wide, shallow plate. Lightly dredge each cake in the flour. When the oil is hot, fry the crab cakes until the outside s are crisp and browned. About 4 or 5 minutes for each side.

Serve immediately

Old Bay Seasoning –

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