Ingredients for All Saints Summer Supper Maryland Crab Cakes
- 1 pound jumbo lump crab meat
- 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
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How to Make All Saints Summer Supper Maryland Crab Cakes
- Gently pick through 1 pound of jumbo lump crab meat, removing any remaining shell fragments.
- 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.
- Lightly beat 1 large egg in a separate bowl; then gently incorporate it into the crab mixture using your hands until evenly distributed.
- Gradually add 1/2 cup bread crumbs, mixing gently until the mixture just holds together. Do not overmix.
- Gently form the mixture into 6 patties, about 3 1/2 inches in diameter and 3/4 inch thick.
- Refrigerate the crab cakes for at least 30 minutes to allow the flavors to meld.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large cast iron skillet over medium heat.
- Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
- (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.
- Serve immediately with tartar sauce. Enjoy as an appetizer, entree, or sandwich filling!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
4g
Fat
3g
Carbs
2g
