There are hundreds of recipes for Maryland Crab Cakes, and they are fairly easy to make. Some have more elaborated ingredients. Maybe you can add a special ingredient for a very personal touch, but here we’ve prepared one of the simplest recipes to make maryland crab cakes.
Ingredients:
- 1 lbs jumbo lump crabmeat
- 2/3 of a cup dry plain bread crumbs
- 2 teaspoons of seafood seasoning
- 1/3 cup finely diced red pepper
- 1/4 cup finely sliced scallion, cut on the diagonal
- 1/4 cup finely chopped parsley
- Freshly ground black pepper
- 2 tablespoons mayonnaise
- 1 egg plus 1 egg white
- Peanut or canola oil for frying
- Tartar sauce (optional)
- Lemon wedges to garnish platter
In a large bowl, break the crabmeat into small pieces, picking through the mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper.
Add the mix to the crab; toss in the mayonnaise, egg and egg white. Blend gently, folding it over just until combined (over mixing makes the crab cakes gummy) and form into 12 to 15 small patties. Flatten the patties, cover them with plastic wrap and refrigerate them for 30 minutes, or until you are
ready to fry them. You can also prepare them the day before frying. Heat 1/2 inch of oil in a heavy skillet over medium heat; fry the crab cakes for 2 to 3 minutes on each side, turning gently, until they are golden brown. Serve with tartar sauce, if desired, and lemon wedges.
