The key to making a Maryland crab cake is to use Old Bay seasoning in the mixture. If you do not, then they will not be authentic and the flavor will not be the same. The following recipe makes the most delicious crab cakes, and they are flavored with Worcestershire sauce, mustard, mayonnaise, egg, and Old Bay seasoning, amongst other ingredients.
Chilling the crab cakes for at least an hour before you fry them is important because, if you do not do this, they will probably fall apart in the skillet. Give them a few hours if you want to be sure they are going to hold their shape. When you combine the ingredients, bear in mind the crabmeat should be lumpy. You do not have to separate the strands out. The texture is better if you leave it lumpy anyway.
Serve these crab cakes with a salad if you like. While they are chilling in the refrigerator, you could put together some coleslaw or potato salad to serve on the side, or you could even toss together some baby salad leaves with cherry tomatoes, green onion, and cucumber. Alternatively if you are just making a snack to quell your hunger pangs, then these crab cakes are delicious served just as they are, without anything on the side.
- 1 lb backfin blue crabmeat or similar lump crabmeat
- ½ teaspoon Old Bay seasoning
- 1 teaspoon mustard
- 2 tablespoons vegetable oil
- 2 tablespoons mayonnaise
- ¼ teaspoon Worcestershire sauce
- 1 beaten egg
- 8 saltine crackers
- Salt, to taste
- 6 lemon wedges, to serve
- Tartar sauce, to serve (optional)
- Pick any cartilage out of the crabmeat, and then set the crab to one side.
- Leave it chunky. Do not break it into fine shreds.
- Finely crush the crackers and mix them with the Old Bay seasoning, mustard, mayonnaise, Worcestershire sauce, egg, and salt.
- Fold in the crab gently, then shape the mixture into 6 patties and refrigerate for a minimum of 1 hour.
- Heat the oil in a nonstick skillet and sauté the crab cakes for about 4 minutes per side, or until golden brown.
- Serve with lemon wedges, and also tartar sauce if liked.
These juicy, delicious crab cakes are really easy to make, and you can serve them with salad, like in the picture, or with some fries, onion rings, garlic mushrooms, or whatever else you like with your homemade crab cakes. A lot of people like to serve tartar sauce with them, since this flavorful sauce complements most kinds of fish and seafood. Crab cakes are popular all over the world, although they are seasoned differently in different places. Asian crab cakes, for example, tend to be very small, and they are often flavored with chilies and cilantro, whereas authentic Maryland crab cakes get their distinctive taste from Old Bay seasoning.
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