crab cake recepie
FOR ALL YOU CRAB CAKE LOVERS!! HERE YA GO!! YES!MARYLAND CRAB CAKES:
INGREDIENTS:1 large egg2½ tablespoons mayonnaise (I like Hellman’s Real)1½ teaspoons Dijon mustard (I like Maille brand)1 teaspoon Worcestershire sauce1 teaspoon Old Bay seasoning¼ teaspoon salt¼ cup finely diced celery (you’ll need one stalk)2 tablespoons finely chopped fresh parsley1 pound lump crab meat*½ cup panko (I like the Whole Foods 365 brand for this recipe)Canola oil
DIRECTIONS:1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
Ingredients:1 cup mayonnaise1½ tablespoons sweet pickle relish1 teaspoon Dijon mustard1 tablespoon minced red onion1-2 tablespoons lemon juice, to tasteSalt and freshly ground black pepper, to taste
Directions:Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
To SAVE this recipe, be sure to click SHARE so it will store on your personal page.
INGREDIENTS:1 large egg2½ tablespoons mayonnaise (I like Hellman’s Real)1½ teaspoons Dijon mustard (I like Maille brand)1 teaspoon Worcestershire sauce1 teaspoon Old Bay seasoning¼ teaspoon salt¼ cup finely diced celery (you’ll need one stalk)2 tablespoons finely chopped fresh parsley1 pound lump crab meat*½ cup panko (I like the Whole Foods 365 brand for this recipe)Canola oil
DIRECTIONS:1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
Ingredients:1 cup mayonnaise1½ tablespoons sweet pickle relish1 teaspoon Dijon mustard1 tablespoon minced red onion1-2 tablespoons lemon juice, to tasteSalt and freshly ground black pepper, to taste
Directions:Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
To SAVE this recipe, be sure to click SHARE so it will store on your personal page.