Maryland Crab Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. lump crab meat, picked over and cleaned
1 egg white, lightly beaten until foamy
1 Tbsp. flour
1/4 cup mayonnaise
2 Tbsps. finely chopped scallions, white part only (or finely chopped chives)
1/4 tsp. freshly ground black pepper
Few sprinkles of hot sauce, to taste
1/8 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
1 Tbsp. white wine
1 Tbsp. capers, very coarsely chopped (optional)
1/8 tsp. cayenne pepper, to taste
3 Tbsps. butter, for frying
2 tsps. avocado or grapeseed oil, for frying
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Directions: |
Directions:Place the clean crabmeat in a medium mixing bowl. Pour the foamy egg white over the crab meat then dust with the flour, and fold in gently with hands. In a small bowl, combine the rest of the ingredients and taste to adjust seasonings. Pour evenly over crabmeat, fold in until combined, taking care not to over handle the crabmeat. Separate into 4-6 portions, forming into cakes and transfer to a platter. Cover with waxed paper and refrigerate at least 1 hour before cooking. Line a baking sheet with foil and a wire rack on top. In a 10” heavy non stick skillet, add butter and oil heating until foamy. Cook the crab cakes in 2 batches, do not crowd. Fry until a crust forms, turning only once, about 3-5 minutes per side. Remove to wire rack, tent with foil. Repeat with remaining crab cakes. Enjoy ! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This was from a Pat Conroy recipe of Mom’s, (cut out of the Wilmington Star News Newspaper) which I embellished. Add or take away what you wish, either way, they are delectable.
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