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Maryland Crab Cakes Recipe

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This recipe for Maryland Crab Cakes is from Ivy's Timeless Recipes, 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 ½ to 2 cups pork panko crumbs, divided (you can also use seasoned breadcrumbs)
¼ c. finely diced red bell pepper
2 scallions, finely chopped
¼ c. mayonnaise
1 egg, lightly beaten
1 tbsp. lemon juice
1 tsp. Old Bay seasoning
1 tsp. dried herbs (thyme + oregano)
½ tsp. garlic powder
salt & pepper, to taste
2 cans (6 oz.) crab meat, drained and flaked
3 tbsp. vegetable oil
1 tbsp. butter
Directions:
Directions:
Reserve ½ c. crumbs and set aside on a plate. In a mixing bowl combine 1 c. crumbs, peppers, scallions, mayonnaise, egg, lemon juice, old bay seasoning, herbs, garlic powder, salt, and pepper. Add the crab meat and stir it all together until well combined. If mixture is too wet, add more crumbs to the crab mixture to reach desired consistency.

Divide the mixture into 8 balls. Place reserved crumbs in a plate and roll each crab meat ball in the crumbs; gently flatten to make a thick patty. Heat oil and butter in a large nonstick skillet over medium-high heat. Add crab cakes to the hot oil; cook for 3 - 4 minutes, or until golden brown. Flip over the crab cakes and continue to cook for 3 more minutes, or until golden brown and cooked through. Transfer crab cakes to a paper towel lined plate to drain.

 

 

 

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