Angelina S Restaurant Crab Cakes Maryland Recipe

Ingredients for Angelina S Restaurant Crab Cakes Maryland

• Lump Crabmeat
• Fresh Breadcrumb
• 1/4 cup milk
• 2 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon baking powder
• 2 tablespoons chopped fresh parsley
• Onions
• 1 teaspoon salt
• White Pepper
• All-purpose flour, for dusting
• Vegetable Oil
• Cooking Spray

How to Make Angelina S Restaurant Crab Cakes Maryland

1. Gently combine 2 lbs jumbo lump crab meat in a large bowl with 1 cup breadcrumbs. Moisten with 1/4 cup milk until just combined. Do not overmix.
2. In a separate bowl, whisk together 2 large eggs and 1/4 cup mayonnaise.
3. Add 1 teaspoon baking powder, 2 tablespoons chopped fresh parsley, 1 tablespoon finely chopped yellow onion, 1 teaspoon salt, and 1/2 teaspoon black pepper to the egg mixture.
4. Pour the wet ingredient mixture over the crab meat and breadcrumb mixture. Gently fold until just combined. Avoid overmixing.
5. Cover and refrigerate for at least 1 hour (or up to 4 hours for best results).
6. Lightly dust a clean surface with all-purpose flour.
7. Gently form the crab mixture into 1/2 inch thick cakes. Avoid compacting the crab meat.
8. Place crab cakes on a wax paper-lined plate. Refrigerate for at least another hour. This helps them hold their shape during cooking.
9. Lightly spray a large skillet with cooking spray. Heat 2 tablespoons butter or oil over medium heat until shimmering.
10. Carefully place crab cakes in the hot skillet. Fry for 4 minutes per side, or until golden brown and heated through.
11. Remove crab cakes from the skillet and drain on paper towels. Serve immediately and enjoy!