Maryland Crab Cakes- this is a killer recipe. Made it with a spicy mayo sauce instead of the tartar and it ruled the world. Maryland Crab Cakes, Crabs Cakes Recipes, Worcestershire Sauce, Maryland Crabs Cakes, Seafood Recipes, Sea Food, Crab Cake Recipes, Crabcakes, Tartar Sauce
Crab Cakes with Chimichurri Dressed Pea Sprouts & Avocado - Reminds me of an appetizer at an amazing restaurant in NJ
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!
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.