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  • Quick Recipes

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

  • Patty Vanatta-Klundt

    Maryland Crab Cakes for a Maryland Girl Ingredients 1 large egg 2½ tablespoons mayonnaise 1½ teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery 2 tbsp finely chopped fresh parsley 1 pound lump crab meat ½ cup panko 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. *If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

  • Deborah Gilbert

    Maryland Crab Cakes with Quick Tartar Sauce... Another Crab Cake recipe!

  • P Rojas

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

  • Loralei Petersen

    Maryland Crab Cakes with Quick Tartar Sauce #crabcakes

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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

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