Maryland Crab Cakes 4 slices white bread 1 cup milk 2 pounds jumbo lump crab meat 2 tablespoons mayonnaise 2 teaspoons prepared mustard 2 teaspoons seafood seasoning (I use Old Bay) 2 teaspoons baking powder 2 tablespoons chopped parsley (if using dried parsley flakes, use approx. 1 tablespoon) ½ teaspoon Worcestershire sauce juice of ½ lemon salt and pepper, to taste 2 eggs, beaten oil for frying (I sometimes like to use a combination olive oil and butter) Put bread in bowl, pour milk over it and soak 15 minutes. Squeeze bread fairly dry in your fist, transfer it to a large bowl and break it into crumbs with two forks. Add crab meat, mayonnaise, mustard, seafood seasoning, baking powder and parsley and stir until well mixed. Sprinkle with Worcestershire sauce, lemon juice, salt and pepper, and stir and taste for seasoning. Stir in beaten eggs. Crab cake mixture can be prepared up to 4 hours ahead and refrigerated. To finish, divide mixture into 16 parts and shape into cakes about 1/2-inch thick. (Work gently so cakes are light.) In a large frying pan heat oil and fry half the cakes over brisk heat until golden, about 2 minutes. Turn and brown the other side. Add more oil to the pan and fry remaining cakes. Approximately 16 crab cakes (depends on how large/small you make them).
Posted on: Fri, 14 Jun 2013 00:26:33 +0000
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