When I buy a pound of crabmeat at the market I can never decide exactly how I want to use it so more often than not, I divide the meat in half and make 2 very different but superb meals. The crab cakes are pretty simple and much less time consuming than say, crab soup but the soup provides meals for more than just one night. We can eat soup for days and days or put the remainder in the freezer. You get more bang for your buck if you decide to make crab soup.
Do not be afraid to try something new
Crab cakes seem almost exotic and so very impressive if you have company coming. You can use this recipe and simply adjust the size of the patty if you prefer to make appetizer size cakes or entree size.
I like to mix up the ingredients and put the rounded patties onto a cookie sheet covered with wrap to allow the mixture to coalesce and mesh before pan frying.
If you are looking for something to take for pot luck or over to the neighbors, this is not your dish. I would not recommend this one, as these are best hot out of the oven. I do not believe these would travel well.
Do not be afraid to make your own condiments too
I wanted to try something other than tarter sauce so I prepared red onion pickles with this batch but to be honest I like a traditional tartar or remoulade with my crab cakes.
Now that you have gone so far to make the crab cakes you may as well go all the way and make the tartar sauce too! You may not realize how easy, with a capital E, it is prepare tarter sauce. It amazes me that this is actually something people pay for.
The simplest version of tarter sauce is simply mayonnaise mixed with a little pickle relish enhanced by a squeeze of lemon juice.
We love them as the main entree with veggies on the side but try them on a sandwich. Crabcake sandwiches are always on the menu in the best restaurants in Maryland.
Appetizers, Entrees and Sandwiches. That is what I love most in this dish –versatility
Mix up a batch and let me know what you think of my easy Maryland style crab cakes.
Maryland Style Crab Cakes
- November 26, 2019
- 1 hr
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- 1/2 lb lump crab meat
- 2T parsley, chopped
- 1/4 c mayonnaise
- 3 T panko crumbs
- salt and pepper to taste
- 1 egg
- 1/2 tsp Old Bay seasoning( optional)
- flour for dusting
- Oil for frying
- Step 1
- Pour crab meat into strainer and pick through for shells
- Step 2
- Remove excess water from the meat (especially if previously frozen)with paper towels by squeezing gently
- Step 3
- Using a medium bowl add parsley, salt and pepper and panko crumbs to crab meat and then fold in first the mayonnaise then the egg carefully. Trying to keep the crabmeat in large lumps
- Step 4
- Use hands to shape mixture into patties and place on jelly roll pan lined with parchment and refrigerate for 20 minutes. When ready to cook flatten patty and dredge in flour
- Step 5
- Heat oil in large fry pan to medium high. Place crab cake patties in pan and cook about 3 minutes on each side or until golden brown.