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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Adam's Maryland-Style Crab Cakes Recipe

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This recipe for Adam's Maryland-Style Crab Cakes is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
20 saltine crackers, crushed into crumbs (just less than 1 cup)
1 tbsp minced chives or parsley, optional
1/4 c mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 c canola oil
1 tbsp butter
Lemon wedges for serving
Directions:
Directions:
Drain crabmeat, if necessary, and pick through for any shells. Toss the cracker crumbs, herbs and crabmeat together, using your fingers to gently break apart some of the lumps.

Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Make crab cakes to size you want to serve.

In a 12 inch nonstick or cast iron skillet, heat oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are dark golden brown, 4 to 6 minutes.

Carefully flip the cakes, reduce the heat to medium-low, and place a pat of butter on top of each cake, continuing to cook 4 to 6 minutes.

Serve immediately
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour, 20 minutes
Personal Notes:
Personal Notes:
Best recipe I have found for home-cooked crab cakes

 

 

 

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