Maryland Crab Cakes

Crab cakes are a wonderful way to experience delicate sweetness of crab meat without picking from fresh boiled claws. Serve with lemon wedges and a green vegetable, coleslaw, or a side salad. Although a squeeze of lemon is all that's needed, a mayonnaise based sauce like tartar sauce, Creole Remoulade, or even Russian Dressing is perfect.

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Course: Appetizer, Lunch, Main Course

Cuisine: American, American Mid-Atlantic, North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large skillet or nonstick frying pan
Large bowl

Ingredients

1 lb Lump blue crab meat, picked over to remove shells
½ cup Panko bread crumbs
1 large Egg, beaten
⅓ cup Mayonnaise
½ tsp Tabasco sauce
½ tsp Paprika
2 tbsp Dijon mustard
Kosher salt and ground pepper, to taste
2 tbsp Vegetable oil
2 tbsp Butter
1 Lemon, quartered into wedges

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Instructions

Prepare Crab Cakes - In a large bowl, combine ½ of the crabmeat with the mayonnaise, egg, mustard, tabasco, paprika, Worcestershire, and panko. Combine thoroughly and season with salt and pepper. Gently fold in the remaining crabmeat, trying not to break apart the crab meat chunks. Using hands, make 1 pattie per-person and move to a plate.
Cook Crab Cakes - Heat oil and butter in a skillet over medium-high heat until shimmering. Add patties and cook a total of 10 minutes, moving and flipping occasionally. When fully cooked, they will be browned and crispy on both sides. If they seem to be burning, lower heat , add a little more oil, or both.
Serve immediately with lemon wedges and a cold mayonnaise-based sauce, if using.

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