Ingredients for Crab Cakes From Maryland Governor's Kitchen
- Crabmeat
- 1/2 cup crushed saltine crackers (or 2 slices decrusted white bread, finely crumbled, or 1/4 cup panko)
- 1/4 cup mayonnaise
- Mustard
- Old Bay Seasoning
- Egg Whites
- Canola oil, for frying
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How to Make Crab Cakes From Maryland Governor's Kitchen
- Gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, salt, and pepper in a large bowl. Mix until just combined; avoid overmixing.
- Crush saltine crackers into fine crumbs (or use bread crumbs or panko).
- Gently fold in the cracker crumbs until just incorporated.
- Shape the mixture into 1-inch thick patties.
- Refrigerate the crab cakes for at least 1 hour to firm up.
- Heat canola oil in a large skillet over medium-high heat.
- Carefully place crab cakes in the hot oil and cook for 3-4 minutes per side, until golden brown and heated through. (If using Asian blue swimming crab, add 1/2-1 teaspoon dried horseradish and 1/2-3/4 teaspoon lemon juice to the crab mixture before shaping the patties).
- Serve immediately with your favorite sides, such as lemon wedges, remoulade sauce, or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
2g
Fat
12g
Carbs
0g
