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Posted by CindyLouWho
- March 09, 2010, 01:28:00 PMYum I love crab cakes & especially steamed crabs 
Posted by Darling SilverDodger
- February 21, 2010, 12:58:51 PMMaryland Crab Cakes
"Dense yet flaky, firm yet delicate, Maryland crab cakes are a seafood staple. Serve them a' la carte, in a sandwich or beside a salad."
1 lb lump crab meat (make sure you check for shells before preparing)
1/2 teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
Salt and Pepper to taste
Olive Oil for sauteing
To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the breadcrumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them. To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes. Serves 4
"Dense yet flaky, firm yet delicate, Maryland crab cakes are a seafood staple. Serve them a' la carte, in a sandwich or beside a salad."
1 lb lump crab meat (make sure you check for shells before preparing)
1/2 teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
Salt and Pepper to taste
Olive Oil for sauteing
To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in the crab meat. Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the breadcrumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them. To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes. Serves 4