Maryland Style Jumbo Lump Crab Cakes Recipes

BAKED MARYLAND LUMP CRAB CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
• Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
• Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

MARYLAND CRAB CAKES RECIPE

Steps:

• In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.
• Serve the crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.
• In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.

REAL MARYLAND CRAB CAKES

Steps:

• Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
• Pour mixture over crabmeat and fold in taking care not to break up the lumps.
• Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

MARYLAND JUMBO LUMP CRAB CAKES

Steps:

• Set the oven to low broil and place the oven rack near the top.
• In a medium-sized bowl, carefully pick through the crab meat to remove any shells. Try not to break up the lumps. Be as thorough as possible.
• In a separate bowl, whisk the egg and then add in the mayonnaise until combined.
• Add the breadcrumbs and stir to combine. Add the Old Bay, fines herbs and garlic powder. Add the mustard and Worcestershire sauce, stir until well combined.
• Gently stir the wet mixture into the crab meat, one spoonful at a time. This part takes some patience because you really want to avoid breaking up the lump meat as much as possible.
• Carefully form 5-6 crab cakes.
• Lightly grease the bottom of a baking sheet (cooking spray works well for this) and place the crab cakes on the sheet. Place a small piece of butter on top of each crab cake.
• Broil on low for 12-15 minutes, keeping a close eye to make sure they don't burn. Don't flip them, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
• If you want the tops a bit more golden, switch the broiler to the high setting for the last minute or so.
• When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.
• I recommend serving them with Saltine crackers and dijon mustard. They also make a great sandwich.

MARYLAND CRAB CAKES I

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

MARYLAND LUMP CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients, excluding crabmeat.
• Combine well.
• Gently fold in crabmeat, careful not to break up the lumps.
• Form mixture into cakes.
• I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
• They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
• Bake for 15 minutes or until golden on top.