American cuisine
Medium

Maryland Crab Cakes

Maryland Crab Cakes
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Crispy outside and soft inside, these Maryland crab cakes are great for any course of the meal! The key is using fresh lump crabmeat and just enough filler to bind the crab meat together.

Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
5 SERVING
Ingredients:
  • For Tartar Sauce
  • 1 cup Mayonnaise
  • tbsp. Sweet pickle relish
  • 1 tsp. Dijon mustard
  • 1 tbsp. Shallot, minced
  • 1 large Lemon, zest and juice
  • 1/4 tsp. Pepper
  • 1/2 tsp. Salt
  • 1 tbsp. Parsley, minced
  • Crab Cakes
  • 1 large Egg
  • 1/2 cup Saltine crackers, crushed
  • 1/2 cup Mayonnaise
  • 1 tsp. Old bay
  • 1 tsp. Worcestershire
  • 1 tsp. Dijon mustard
  • 1 tsp. Parsley, minced
  • 1 tsp. Chervil or tarragon, minced
  • 16 oz. Fresh lump crab meat
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 tbsp. Unsalted butter, cut into 5 slices
  • Spray oil a little
  • 1 tbsp. Butter
Directions:
Step 1
Step 1
1
Turn the oven on low broil and place the oven rack near the top of the oven. Place the crab in a medium bowl over another boil of ice and pick through shells. The cool trick is to use a black light, the shell fragments will glow.
Step 2
Step 2
2
In a separate bowl, whisk the egg and then add in the mayonnaise until combined. Add the crushed saltines, stir, let it sit for 1 minute. Add remaining ingredients (except butter). Shape into 5 patties on a well-greased baking sheet (no parchment, it will burn). Cover with plastic and allow to sit for 30 min - 1 hour. Remove plastic, lay the slices of butter on top, and back for 12-15 minutes or until golden brown. If it is getting too dark, place the cakes at a lower level rack in the oven. The cakes are done when they are golden brown and the eggs are set.
Step 3
Step 3
3
For Tatar Sauce: Mix all ingredients in a medium bowl and chill until ready for use.
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