Best Maryland Crab Cakes
Best tasting crab cakes ever!
4 slices white bread with crusts trimmed, or 1/2 cup dry bread crumbs, or 6 saltines, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon Chesapeake-style seafood seasoning
1/4 teaspoon Ac’cent
1 egg, beaten
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 pound crabmeat, shell and cartilage removed
Mix bread crumbs, mustard, seafood seasoning, and Ac’cent together and set aside.
In another bowl, gently fold together egg, mayonnaise, lemon juice, Worcestershire sauce, and bread crumb mixture. Add crabmeat, and shape into individual cakes. Refrigerate for at least 2 hours to avoid breaking apart when cooked.
Place under broiler and broil until brown, or fry in oil until brown and drain on paper towels before serving. Serves 4–6.
Contributed by Of Tide & Thyme
Also pictured: Washington Red Skins and Cheese Bread
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