homemade maryland crabcakes

HOMEMADE MARYLAND CRABCAKES

Excellent crabcake recipe with fresh lump crabmeat! Eat them now or freeze them for later!

INGREDIENTS :

 2 - 1 lb. containers of fresh lump crabmeat; Will be added last to avoid breaking large pieces apart

Dry Ingredients Bowl:

1 teaspoon minced fresh parsley

1 teaspoon baking powder

1 teaspoon crab seasoning (i.e. Old Bay)

Wet Ingredients Bowl:

2 eggs

2 Tablespoons Mayonnaise 

1 Tablespoon Worcestershire sauce

5 slices of bread - cut crust off and moisten with milk (squeeze out excess moisture); break apart while stirring

1. Mix dry ingredients in one bowl

2. Mix wet ingredients in another bowl

3. Combine wet and dry ingredients in a larger bowl

4. Pour combination of wet and dry ingredients over fresh lump crabmeat and fluff until mixed. 

5. Make cakes any size you want. I made mine pattie sized for a sandwich!

6. Broil in oven on cookie sheet, flipping half way through cooking OR pan fry in 2 Tbsp. vegetable oil on low-medium heat until golden brown and cooked through.

7. These may be served fresh after cooking or frozen for later. 

8. Serve the crabcakes with a sauce made of 1 part Dijon mustard, 2 parts Mayonnaise and a good squeeze of lemon or lime juice!

Will make ~10-12 sandwich sized crabcakes

Step 6 shown above

ENJOY!