HOW TO MAKE MARYLAND CRAB CAKES
Crab cakes are a traditional dish in the state of Maryland. These crab cakes are prepared with fresh lump crab flesh and just enough filling to hold the crabmeat together. In Maryland, eating Chesapeake blue crabs and crab cakes is like a religion, and my whole family is devoted adherent. Every summer, we make it a point to visit all of our go-to crab shacks, which range from little neighborhood spots to establishments on the Eastern coast, the kind of places where you can eat crab while gazing out over the water and walking barefoot on the beach.
I would never try steaming blue crabs at home. Whoa! Live crabs and huge steamers, whew! On the other hand, I often make crab cakes, which are just as tasty and much simpler to put together (not to mention eat). Using fresh lump crabmeat and adding just the right amount of filler to glue the crabmeat together is the key to success.
Using fresh, high-quality lump crab flesh is essential. In the seafood section, you may find crab meat that has just come off the boat in a transparent plastic container sitting on ice. It is costly, but one pound is plenty to create six crab cakes, which comfortably fill my family of four.
THE INGREDIENTS LIST:
for the cRAB CAKES, you’ll need:
2 large eggs
2½ Tbsp.Of mayonnaise.
1½ Tsp.Of Dijon mustard.
1 Tsp.Of Worcestershire sauce.
1 Tsp.Of Old Bay seasoning.
¼ Tsp.Of salt.
¼ Cup.Of finely diced celery.
2 Tbsp.Of fresh chopped parsley.
Lump crab meat; I used 1 pound.
½ Cup.Of panko.
And this is what I used for THE QUICK TARTAR SAUCE:
1 Cup.Of mayonnaise.
1½ Tbsp.Of sweet pickle relish.
1 Tsp.Of Dijon mustard.
1 Tbsp.Of minced red onion.
About 2 Tbsp.Of lemon juice.
Salt and freshly ground black pepper, to taste.
To make cleanup a breeze, line a baking pan with aluminum foil before placing it in the oven.
In a large bowl, thoroughly combine the following ingredients: eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley.
Add the crab meat and panko, making sure there is no hard or sharp cartilage in the crab flesh, and then use a rubber spatula to gently fold the mixture together until it is just mixed, taking care not to shred the crab meat.
Form into six cakes, each containing about one-half cup of the mixture, and put on the baking sheet that has been prepared. Refrigerate for at least one hour after being covered and covered with a lid. This allows them to set.
Prepare a big nonstick pan for heating over medium heat and coat it with oil before heating up the pan.
When the oil is heated, lay the crab cakes in the pan and fry for 3 to 5 minutes on each side, or until the crab cakes are golden brown. Be cautious, since there is a chance that oil may splash. Warm the crab cakes and serve them with tartar sauce on the side.
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