Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, maryland crab cakes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Maryland Crab Cakes is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Maryland Crab Cakes is something which I’ve loved my whole life. They are fine and they look wonderful.
Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning (tm). Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible.
To begin with this recipe, we must first prepare a few components. You can cook maryland crab cakes using 9 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Maryland Crab Cakes:
- Make ready Sleeves of Ritz Crackers, crushed
- Get Spicy brown mustard
- Get Parsley, or to taste
- Make ready Lemon juice
- Get Raw egg
- Take Mayonnaise
- Get Worcestershire sauce
- Get Seafood seasoning (Phillips or Old Bay)
- Prepare Jumbo lump crabmeat
Place cakes on prepared baking sheet; drizzle with melted butter. Serve with tarter sauce and lemon wedges. These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself.
Instructions to make Maryland Crab Cakes:
- Combine all ingredients, except crabmeat, until pasty.
- Slowly fold in crabmeat without breaking it up. Form into patties and fry in a combination of olive oil and butter until golden, about 2-3 minutes each side.
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. A dash of Worchestershire sauce is also an optional addition. Authentic Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus locals secrets for the perfect cake. It has been a labor of love. An expensive labor of love ranging over the past decade.
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