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Maryland Crab Cakes with Quick Tartar Sauce

November 30, 2017

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Maryland Crab Cakes with Quick Tartar Sauce

November 30, 2017

Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
Ingredients
For the Crab Cakes
  • 2 large eggs

  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's

  • 1-1/2 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Old Bay seasoning

  • 1/4 teaspoon salt

  • 1/4 cup finely diced celery, from one stalk

  • 2 tablespoons finely chopped fresh parsley

  • 1 pound lump crab meat (see note below)

  • 1/2 cup panko

  • Vegetable or canola oil, for cooking

For the Quick Tartar Sauce
  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's

  • 1-1/2 tablespoons sweet pickle relish

  • 1 teaspoon Dijon mustard

  • 1 tablespoon minced red onion

  • 1-2 tablespoons lemon juice, to taste

  • Salt and freshly ground black pepper, to taste

Instructions
For the Crab Cakes
 
 
Line a baking sheet with aluminum foil.
 
Combine the eggs, 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.
 
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.
 
 
 
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