Maryland Crab Cakes With Mayonnaise Recipe
Ingredients
| 1 egg, slightly beaten | ||
| Breadcrumbs | 1 Cup (16 tbs) | |
| 1/4 cup Mayonnaise or other mayonnaise | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/2 to 1 teaspoon seafood seasoning or crab seasoning | ||
| Dry mustard | 1/4 Teaspoon | |
| Red cayenne pepper | 1 Pinch | |
| Black pepper salt | 1 To taste | |
| Crabmeat | 1 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Lemon wedges | 6 | |
Directions
In a medium bowl, combine egg, 3/4 cup breadcrumbs, mayonnaise, parsley, Worcestershire sauce, seafood seasoning or crab seasoning, mustard and red pepper.
Add salt and black pepper to taste.
Gently fold in crabmeat.
Shape mixture into 6 balls; flatten into 3-inch cakes.
Coat crab cakes with remaining 1/4 cup breadcrumbs; place coated crab cakes on a platter.
Cover; refrigerate 1 hour.
In a large skillet, heat 1 tablespoon butter or margarine and 1 tablespoon oil.
Pan-fry crab cakes 3 to 4 minutes on each side or until golden brown.
Add more butter or margarine and oil to skillet as necessary.
Add salt and black pepper to taste.
Gently fold in crabmeat.
Shape mixture into 6 balls; flatten into 3-inch cakes.
Coat crab cakes with remaining 1/4 cup breadcrumbs; place coated crab cakes on a platter.
Cover; refrigerate 1 hour.
In a large skillet, heat 1 tablespoon butter or margarine and 1 tablespoon oil.
Pan-fry crab cakes 3 to 4 minutes on each side or until golden brown.
Add more butter or margarine and oil to skillet as necessary.
Chef
