Maryland Crab Cakes

Maryland Crab Cakes

Serves 4

The secret to this recipe is using the finest jumbo lump crabmeat from Maryland. Tender and sweet, the flavor is worth the price. These crab cakes are exceptional as a main course or appetizer. Try them with a nice dry white wine, too; they're pure seafood heaven!

Ingredients: 
  • 1 pound jumbo lump crabmeat
  • 2/3 cup dried bread crumbs, preferably panko
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely sliced green onions
  • 1/4 cup finely chopped parsley
  • 2 teaspoons seafood seasoning
  • Pepper, to taste
  • 2 tablespoons mayonnaise
  • 1 egg plus 1 egg white, lightly beaten
  • Peanut oil for frying
  • Lemon wedges
  • Tartar Sauce
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Method: 

In a large bowl, break up crab meat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Set aside. In another bowl, combine bread crumbs, peppers, green onions, parsley, seafood seasoning and pepper. Add to crab, then stir in mayonnaise, egg and egg white. Blend well and gently form into patties. Mixture will make 8 to 9 large or 10 to 12 small patties. Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to fry. (They can be prepared the night before.)

Heat 1/2 inch of oil in a large skillet over medium heat. Add crab cakes and fry for 2 to 3 minutes on each side, turning gently, until golden brown. Transfer to a paper towel-lined plate as done, then serve with lemon wedges and tartar sauce.

Nutritional Info: 
Per Serving:330 calories (170 from fat), 19g total fat, 3g saturated fat, 140mg cholesterol, 890mg sodium, 12g carbohydrate (1g dietary fiber, 2g sugar), 28g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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