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!
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!
- 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
-
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!
© Copyright 2019 The Lazy Gastronome
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