Zutaten für Baltimore Crab Cakes
- 1 1/2 lbs. lump crabmeat
- 1 large egg
- 1 tablespoon Worcestershire sauce
- Mustard Seeds
- 1/2 cup mayonnaise
- Sour Cream
- Lemon Juice
- 1/4 cup Dijon mustard
- Unsalted Butter
- Fresh parsley, chopped (for garnish, optional)
- 1 teaspoon Old Bay seasoning
- Breadcrumbs
- Lemon wedges (for garnish)
- 1/4 cup finely chopped yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon peanut oil or canola oil
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Zubereitung von Baltimore Crab Cakes
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1 large egg, 1/4 cup finely chopped yellow onion, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in 1 1/2 pounds lump crab meat, being careful not to overmix.
- Divide the crab cake mixture into 4 equal portions. Shape each portion into a 3/4-inch thick cake.
- Heat 1 tablespoon of peanut oil or canola oil in a large skillet over medium heat.
- Carefully place crab cakes in the hot skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
- Serve immediately, garnished with lemon wedges and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
5g
Fat
16g
Carbs
3g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Appetizers Lunch Main Dish Side Dishes Eggs Dairy Seafood American Easy Diabetic Dinner Party Heirloom Historical Holiday Event Crab Eggs Stove Top Dietary Spicy Copycat Seasonal Comfort Food Independence Day Northeastern United States Pasta Rice And Grains Shellfish Novelty Taste Mood Equipment Number Of Servings
