Tuesday, March 16, 2010

Maryland Lump Crab Cakes

The Hub was travelling this weekend. I'm so glad he's home. Crab cakes are one of his favorites so I planned to baby him a little.

I never realized how easy crab cakes are to make - And, so much cheaper to make at home compared to eating out!

Maryland Lump Crab Cakes

16 ounces lump crab meat
1/3 cup chopped Italian flat leaf parsley
10 saltines or butter crackers - crushed
1 egg
2 tbsp low fat mayonnaise
1 1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp butter

In a small bowl mix the egg, mayonnaise, Dijon salt and pepper. Place the crab meat in a small bowl and gently filter through the crab meat with your fingers to make sure there are no shells. Add the bread crumbs and parsley. Gently fold in the the egg mixture. Divide into 4 equal crab cakes, flattening and compressing each one in your hands.

In a skillet with a lid, melt the butter on medium heat. Gently add the crab cakes, cover and cook for about 4 minutes. Gently flip the crab cakes and cook without the lid for another 3 minutes. Serve with your favorite spring vegetable.

1 comment:

  1. This is an all time favorite of mine. I used to travel down the eastern shore and buy a pounf of Jumbo Lump and turn them into cakes. Outstanding!