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Classic Maryland Crab Cakes

August 28, 2012

This is what I call a Classic Maryland Crab Cake. There’s no filler–just lump crab meat with some light seasoning. I highly recommend using Old Bay Seasoning–and I use their recipe that’s right on the can. These are great to make when you have company for dinner because you can make them ahead of time and warm them in the oven while your guests arrive.

Ingredients: (makes 4 crab cakes, you can easily double it for more)

1 pound crab meat

2 slices of white bread, crusts removed and torn into small pieces

2 tbsp mayonnaise

2 tsp Old Bay

2 tsp parsley

½ tsp mustard

1 egg, beaten

butter, for cooking

Combine all ingredients and form into patties. Pan fry in butter until golden brown. You could also broil until brown, but I prefer cooking them in butter. If you’re cooking them ahead of time, just fry them until they are a light golden color, then refrigerate until you’re ready to warm them. Warm them in a 300° oven. You can also freeze the crab cakes uncooked. Later, bring them back to room temperature before frying.

I like to serve my crab cakes with a choice of tartar sauce or a southwest chipotle dressing (Hidden Valley makes a good one).

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