All Saints Summer Supper Maryland Crab Cakes Recipe

Ingredients for All Saints Summer Supper Maryland Crab Cakes

• Crabmeat
• 1 large egg
• 1 tablespoon Worcestershire sauce
• Mustard Powder
• Dried Parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Old Bay seasoning
• 1/2 cup bread crumbs
• 1/2 cup mayonnaise

How to Make All Saints Summer Supper Maryland Crab Cakes

1. Gently pick through 1 pound of jumbo lump crab meat, removing any remaining shell fragments.
2. In a large bowl, combine the crab meat with 1/2 cup mayonnaise, 1/4 cup finely chopped yellow onion, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Lightly beat 1 large egg in a separate bowl; then gently incorporate it into the crab mixture using your hands until evenly distributed.
4. Gradually add 1/2 cup bread crumbs, mixing gently until the mixture just holds together. Do not overmix.
5. Gently form the mixture into 6 patties, about 3 1/2 inches in diameter and 3/4 inch thick.
6. Refrigerate the crab cakes for at least 30 minutes to allow the flavors to meld.
7. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large cast iron skillet over medium heat.
8. Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
9. (Optional) After flipping, add 1/4 cup dry red wine to the skillet, tilting to coat the crab cakes in the wine reduction for an extra layer of flavor.
10. Serve immediately with tartar sauce. Enjoy as an appetizer, entree, or sandwich filling!