Hey there, fellow crab lovers! Have you ever tried a Maryland-style crab cake? If not, you’re missing out on one of the most delicious seafood dishes out there. Lucky for you, I’ve got not one but two amazing crab cake recipes to share with you today. And trust me, they’re both so easy to make that you’ll wonder why you’ve been ordering them in restaurants all this time. Let’s get cracking!
First up, we’ve got a classic Maryland Crab Cake recipe from Cook’s Country. These babies are chock-full of lump crabmeat and seasoned just right. Here’s how to make them:
Maryland Crab Cakes
Ingredients:
- 1 pound jumbo lump crabmeat, picked over for shells and cartilage
- 1/2 cup saltine crackers, crushed
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg, beaten
Instructions:
- In a large bowl, combine the crabmeat and crushed crackers.
- In a separate bowl, mix together the mayonnaise, mustard, Worcestershire sauce, Old Bay, salt, pepper, and egg.
- Pour the mixture over the crabmeat and toss gently to combine.
- Form the mixture into 8 patties and refrigerate for at least 30 minutes.
- In a large skillet, heat a few tablespoons of oil over medium-high heat.
- Cook the crab cakes for 4-5 minutes per side, or until golden brown and crispy.
- Serve hot with tartar sauce or cocktail sauce.
Next up, we’ve got an equally delicious but slightly easier recipe from Spend With Pennies. These Easy Crab Cakes are perfect for a quick weeknight dinner, and they’re made with simple, affordable ingredients. Give them a try:
Easy Crab Cakes
Ingredients:
- 12-16 oz. crabmeat
- 1/2 cup panko bread crumbs
- 2 tablespoons mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions:
- In a large bowl, combine the crabmeat and panko breadcrumbs.
- In a separate bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, salt, and pepper.
- Pour the mixture over the crabmeat and stir until evenly coated.
- Form the mixture into 8 patties and refrigerate for at least 30 minutes.
- In a large skillet, heat a few tablespoons of oil over medium-high heat.
- Cook the crab cakes for 4-5 minutes per side, or until golden brown and crispy.
- Serve hot with lemon wedges and tartar sauce, if desired.
And there you have it, folks! Two amazing crab cake recipes that are sure to please. Whether you prefer the classic Maryland-style or the easy and affordable version, these crab cakes are a must-try. So go ahead and get cracking – your taste buds will thank you!
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