Maryland Crab Cakes – Deep Fried Perfection!

There are so many food that Maryland is famous for – Utz Crab chips, Berger cookies, anything crab, pit beef, Smith Island Cake and Old Bay seasoning. I use Old Bay on everything from vegetables to popcorn to baked potatoes. So imagine my excitement when I read about the crab cakes. Just a few ingredients (like crab and old bay), deep-fried to a golden finish and served with tartar sauce. Delicious!

Want to make some?

Here’s How to Do it:

Mix up all the ingredients in a large bowl. Make sure it’s stiff enough to make a patty.

Heat the oil in a deep pan or deep fryer to  375°. Once the oil has reached temperature, carefully place the patties into the oil and fry until they float.

Remove with a mesh strainer and drain on paper towels or coffee filters.

Serve them hot with store-bought tartar sauce – or make your own with mayonnaise, a smidgen of horseradish and some pickle relish.

Delicious!

5 from 1 vote

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Maryland Crab Cakes

There are so many food that Maryland is famous for - Utz Crab chips, Berger cookies, anything crab, pit beef, Smith Island Cake and Old Bay seasoning. I use Old Bay on everything from vegetables to popcorn to baked potatoes. So imagine my excitement when I read about the crab cakes. Just a few ingredients (like crab and old bay), deep-fried to a golden finish and served with tartar sauce. Delicious!

Course: Main Course

Keyword: appetizer, crab, Maryland, seafood, shellfish

Author: HelenFern

Ingredients

• 10 - 12 oz lump crab meat
• 1/3 cup real mayonnaise
• 1/4 cup breadcrumbs
• 1/4 cup flour
• 1 large egg
• 1 Tablespoon parsley, dried (if using fresh use a little bit more)
• 1/2 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon Old Bay Seasoning
• salt and pepper to taste
• Oil for frying

Instructions

1. Mix up all the ingredients in a large bowl. Make sure it's stiff enough to make a patty.

2. Heat the oil in a deep pan or deep fryer to 375°. Once the oil has reached temperature, carefully place the patties into the oil and fry until they float.

3. Remove with a mesh strainer and drain on paper towels or coffee filters.

4. Serve them hot with store-bought tartar sauce - or make your own with mayonnaise, a smidgen of horseradish and some pickle relish.

   Delicious!

© Copyright 2019 The Lazy Gastronome

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