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| + | Maryland Crab Cakes | ||
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| + | * 1 lb lump crab meat | ||
| + | * 2/3 cup dry plain breadcrumbs | ||
| + | * 2 teaspoon Old bay seasoning or other seafood seasoning | ||
| + | * (1/3 cup finely diced red pepper) | ||
| + | * 1/4 cup finely sliced scallion or green onion | ||
| + | * (1/4 cup finely chopped parsley) | ||
| + | * freshly ground black pepper | ||
| + | * 2 tablespoons mayonnaise | ||
| + | * 1 egg plus 1 egg white | ||
| + | * (chipotle to taste) | ||
| + | * oil for frying, olive | ||
| + | * Tartar sauce, lemon wedges | ||
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| + | - In a large bowl, break out crabmeat into slightly smaller pieces and pick through mixture to make sure that no shell pieces remain. | ||
| + | - In a smaller bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper. Add to crab, then mix in mayonnaise, egg and egg white. | ||
| + | - Blend well and gently form into patties. (8-9 large or 10 to 12 small patties). Flatten patties. Cover with plastic wrap and refrigerate for 30 minutes. | ||
| + | - Heat 1/2 inch of oil in heavy skillet over medium heat and fry for 2 to 3 minutes on each side, turning gently, until golden brown. drain on paper towels. | ||
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