Baltimore Orioles Maryland Crab Cakes
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
39
Sourness
33
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.25 cups
Mayonnaise4 tbsps
Dijon Mustard1 tbsp
Lemon Juice (fresh)1 tbsp
Worcestershire Sauce450 g
Jumbo Lump CrabmeatDirections:
1
Whisk together the first 7 ingredients in a bowl and set aside
2
Spread the crabmeat on a cookie sheet and carefully remove any bits of shell
3
Transfer to a large bowl and toss gently with the bread
4
Spoon the wet mix over the crabmeat and gently fold until just combined
5
Allow the mixture to rest in refrigerator for 10 minutes
6
Shape the mixture into 12 even-sized cakes (approximately 4 ounces each)
7
Chill the crab cakes for at least 30 minutes or up to overnight to firm up
8
Heat the butter in a large skillet over medium-high heat
9
Working in batches, fry the crab cakes, turning once, until golden brown and heated through
10
(Alternatively, bake in a preheated 400 degree F
11
Oven for 15 to 20 minutes
12
) Serve immediately