Maryland Crab Cakes Recipe
Crab cakes are a staple of Louisiana restaurants, so I decided to hunt down the best crab cakes recipes I can find. Here's one from Maryland, the home of some of the best crab cakes you will ever try:
- 1 lb. fresh backfin crabmeat
- 1 large egg
- 1 tbsp. Worcestershire sauce
- 1 tsp. Old Bay Seasoning, optional
- 2 tbsps. regular, low-fat, or nonfat mayonnaise
- 8 saltine crackers, crumbled
- vegetable oil for saute'ing
- optional Homemade Cocktail Sauce
- Carefully remove the cartilage from the crabmeat, keeping the pieces as large as possible. Blot crabmeat with paper towels.
- In a medium bowl, mix the egg, Worcestershire sauce, Old Bay, and mayonnaise until combined. Add crabmeat and crackers and toss lightly but thoroughly. Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered.
- Pour about 1/4 inch of oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and saute' on each side until golden, about 2 to 4 minutes per side.
- Remove to paper towels to drain. Or, if desired, broil as close to unit as possible on each side until golden.
Serve with Homemade Cocktail Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls.
Recipe Courtesy of Marlene Sorosky, award-winning cookbook author featured on Good Morning America.