An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.
Yields: 6 Maryland Crab Cakes
Prep Time: 15 minutesCook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 Maryland Crab Cakes
Prep Time: 15 minutesCook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 pound backfin Blue crab meat or other lump crab meat
- 2 slices white bread, crusts trimmed
- 1 egg beaten
- 1 1/2 tbsp mayonnaise (can use up to 2 T)
- 1 tsp mustard
- 1/2 tsp Worcestershire (can use up to 1 tsp)
- 1/2 tsp Old Bay seasoning (can use up to 1 tsp)
- 2 bowls
Preparation:
- Carefully check the crab meat for any cartilage. Put meat into one bowl and set it aside.
- Tear/cut up the bread into small pieces and mix with all the other ingredients in a second bowl. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 medium crab cakes, or 8 smaller crab cakes and refrigerate for at least 1 hour.
- Broil crab cakes until lightly browned and heated through.
