Visit site
  • Ramona Driessen

    Maryland Crab Cakes #Maryland #Crab #Cakes #Seafood #Sea #Food #Yummy #Parsley #Tasty

  • Quick Recipes

    Crab Cakes Maryland - Seafood Recipes - Health Channel (+playlist)

  • H3ATH3R 5.

    MARYLAND CRAB CAKES: INGREDIENTS: 1 large egg 2½ tablespoons mayonnaise (I like Hellman’s Real) 1½ teaspoons Dijon mustard (I like Maille brand) 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery (you’ll need one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat* ½ cup panko (I like the Whole Foods 365 brand for this recipe) Canola oil DIRECTIONS: 1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. Quick Tartar Sauce Ingredients: 1 cup mayonnaise 1½ tablespoons sweet pickle relish 1 teaspoon Dijon mustard 1 tablespoon minced red onion 1-2 tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste Directions: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

  • Josephine Culmone

    Maryland Crab Cakes with Quick Tartar Sauce #crabcakes

  • Lana Hollingsworth

    Maryland Crab Cakes Recipe {and Quick Tartar Sauce recipe}

Related Pins

Crab cakes. My bestie's in town, and I'm making these for dinner tonight!

Crab Cakes with Chimichurri Dressed Pea Sprouts & Avocado - Reminds me of an appetizer at an amazing restaurant in NJ

kiss recipe: Maryland Crab Cakes with Quick Tartar Sauce

When Brad bit into these "Crazy-Good Crab Cakes" a few nights ago, he immediately said, "Wow...these are just like the crab cakes from The Red Bar!" You can imagine my excitement when he compared my crab cakes to those of The Red Bar! Haha. He was right...everything from the crab meat to the filling was perfect. In fact, they were so flavorful, that we didn't even add any sauce! It was one of those meals that I didn't want to end! And best of all, they were a cinch to make!

Adding this to my party menu: Crab Cake Sliders with Spicy Mayo | blog The Comfort of Cooking

MARYLAND CRABCAKE: 1 pound small-size fresh crabmeat, such as special or claw 1 pound large-size fresh crabmeat, such as jumbo lump or backfin 1/2 cup light mayonnaise 1/2 cup fresh flat-leaf parsley, chopped 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving 1 large egg 1 tablespoon Dijon mustard 1 tablespoon Old Bay Seasoning Coarse salt and freshly ground pepper 1 cup fine saltine crumbs (from about 30 crackers) 4 tablespoons unsalted butter, melted Tartar Sauce

Baked Crab Rangoon: 12 Won Ton wrappers in mini muffin tins filled with mixture of 1 can (6 oz.) white crabmeat, drained and chopped 4 oz. softened cream cheese, 2 tablespoons light mayonnaise, ½ teas. Sriracha, 2 teas. finely slice chives, fresh ground pepper to taste. Garnish with a sprinkle of chives. Bake 15-20 min. at 350 degrees until lightly golden and warm.

Paula Deen - The Deen Brothers Lighter Crab Cakes Recipe.