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Maryland Crab Cakes Recipe

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This recipe for Maryland Crab Cakes, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Jumbo Lump Crabmeat (don't skimp on the crab meat only Jumbo Lump will do!)
1 c seasoned bread crumbs
1 lg egg or 2 small
About 1/2 c mayonnaise
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp to 1 tbsp Old Bay Seasoning
Butter for frying (Lots of Butter)

Directions:
Directions:
Gently place crab meat in a colander. Gently remove any cartilage from crabmeat and place the picked through crabmeat in another bowl. In another mixing bowl combine egg, mayonnaise, Worcestershire, mustard and old bay seasoning. Whisk these together and well combined. With a soft spatula GENTLY fold the lump crab meat into the wet ingredients. Sprinkle the bread crumbs in as you combine the crab and the wet ingredients. Use only enough of the bread crumbs to bind the ingredients.

Form into cakes and place on a plate or tray lined with wax paper. It is important to keep the lumps as intact as possible. Refrigerate for at least an hour before cooking.

Cooking: In a large non stick pan melt some butter in the pan. Fry cakes on a medium heat until browned. Probably 5 - 7 minutes on each side.

Serve immediately with lemon wedges

Number Of Servings:
Number Of Servings:
Makes 4 Cakes
Personal Notes:
Personal Notes:
If you can make the cakes early in the day and keep them refrigerated they hold together better and the flavors have a better chance to meld. I married a native from Maryland, it took 2 years to finally get these just right!

 

 

 

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