Featured Recipe
Chef Chad
Maryland Style Crab Cakes
Chef Chad
Prep Time
15-20 minutes
Cook Time
10-15 minutes
Serves
8 servings
Ingredients for the Maryland Style Crab Cakes
- 2 Pounds Jumbo Lump Crab Meat
- 2 Eggs
- 1 Cup Mayonnaise
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Whole Grain Mustard
- 3 Teaspoon Old Bay Seasoning
- 80 Grams Saltine Cracker Crumbs
- 1/4 Cup Chopped Parsley
- 1 Lemon Zest and Juice
- Light Olive Oil to Sauté
To make the Maryland Style Crab Cakes
- Carefully drain the crab meat into a colander. Inspect it for shells that may have been missed leaving the meat as intact as possible. Set aside.
- In a large mixing bowl, combine all the ingredients except the crab meat and cracker crumbs.
- Add the Crab meat and cracker crumbs on top of the dressing mixture.
- With a rubber spatula or large spoon, gently fold everything together, again, leaving the lump crab meat as intact and lumpy as possible
- Set the mixture to chill in the refrigerator for 30 minutes.
- Bring the mixture and, handling gently, form the crab cakes into the size and shape that you would like.
- Heat a non-stick pan over medium heat and add a light film of oil to the pan.
- Brown the crab cakes nicely on each side and cook until the internal temperature reaches 160F. You may need to place your pan in the oven to reach the safe internal temperature for the eggs.
- Present as a fitting salad, appetizer, or as an entrée. I like to keep it simple and light with a mustard aioli, salad greens, fresh vegetables and a squeeze of lemon.
