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Recipes
Maryland Crab Cakes
1 pound Maryland crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
(Optional) 1 slice each minced red and green bell peppers
(Optional) 2 Large raw bay scallops pureed
Vegetable or Peanut Oil for frying
Instructions
- Carefully remove all cartilage from crabmeat.
- In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard.
- Add crabmeat; mix evenly and gently.
- Add cracker crumbs evenly.
- Add either or both the peppers and the scallops
- Shape into 6 cakes.
- Chill for at least one hour. You can also freeze crab cakes if they are well wrapped - thaw them for one half hour before frying them.
- Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side. You can also broil crab caked for 4-5 minutes on each side.
- Cool on a plate of paper towels to remove excess grease.
- Serve on a split roll or on a bed of lettuce with either tartar or cocktail sauce.
Crab Balls
Crab Balls are essentially made from the same recipe as crab cakes. For a large party double the recipe above. That makes about thirty balls.
Instructions
- Form the mixture into balls the size of walnuts, place on a sheet/tray and cover with clear wrap.
- Chill for at least one hour. You can also freeze crab balls - thaw them for one half hour before frying them.
- Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side.
- Cool on a plate of paper towels to remove excess grease.
- Serve with toothpicks on a bed of lettuce with either tartar or cocktail sauce on the side.
Recipes courtesy of Brad & Dana McCabe.
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