7/5/10

maryland style crab cakes.

crab cakes can be easy to throw together if you happen to have lump crab meat on hand. this is a very simple recipe, as some of the best are. of course, blue crab meat would work best in this situation, but i ended up just working with the king crab i had on hand. they turned out perfectly seasoned, nicely buttered and browned, and had just enough spiciness to give it a kick. they were better than 99% of the crab cakes i've had at pricey restaurants and only a fraction of the price. i served them over baby greens, drizzled them with olive oil and balsamic vinegar and garnished with sriracha . 

Ingredients

  • 1 pound crabmeat, shredded
  • 1 1/2 tablespoons dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • salt and pepper to taste
  • 1 teaspoon Old Bay Seasoning
  • 1 egg
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon ground dry mustard
  • 1 dash hot pepper sauce

Directions

Mix together crabmeat, bread crumbs, parsley, Old Bay, salt and pepper.    Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Do NOT overmix. Form into patties and place on a buttered saute pan, medium heat. Cook on each side until brown, roughly 5-6 minutes each side.

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