Maryland Crab Cakes, recipe from Whole Foods

Serves 4


  • 1 pound jumbo lump crabmeat
  • 2/3 cup dry plain breadcrumbs
  • 2 teaspoons Old Bay seasoning or other seafood seasoning
  • 1/3 cup finely diced red pepper (optional)
  • 1/4 cup finely sliced scallion
  • 1/4 cup finely chopped parsley
  • freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 1 egg plus 1 egg white
  • oil for frying (olive)

To make:

  • In a large bowl, break out crabmeat into slightly smaller pieces, picking through mixture to make sure that no shell pieces remain.
  • In another bowl, mix the breadcrumbs, seasoning, peppers, scallions, and parsley. Mix together the eggs and mayonnaise. Add to crab, then mix in the mayonnaise, egg and egg white.
  • Blend well and gently form into patties. Mixture will make 8-9 large or 10-12 small patties.
  • Flatten patties, cover with plastic wrap and refrigerate for 30 minutes, up to overnight.
  • Heat half an inch oil in a heavy skillet over medium heat and fry for 2 to 3 minutes each side, till golden brown.
  • Serve with lemon wedges, tartar sauce; coleslaw, corn on cob.
recipes/crab_cakes.txt · Last modified: 2009/04/13 12:07 by mcf
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