How to make maryland crab cakes ii



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I cannot stress enough the importance of using the right crab meat for this recipie. Blue crab from US waters. Look for Maryland to Florida on the Atlantic, or Lousiana, Mississippi or Texas Gulf.

Jumbo lump is the most expensive crab meat for a reason. Only two pieces come out of a single crab. It takes about 20 crabs to make a pound. It is the only crab meat I use for crab cakes.

Mix dry ingredients in a large bowl (crackers, parsley, Old Bay & dry mustard)

In a separate bowl, mix the wet ingredients (egg, mayo, & Worcestershire sauce)

Mix the wet ingredients well so there are no lumps.

Now it's time for the crab meat.

Fold in the crab meat and the wet ingredients into the dry ingredients. Take care not to over mix. You want to keep those large lumps of crab meat intact.

You can add more crackers, or some milk to the mixture to adjust consistency if needed.

Form into balls, about the size of a baseball. Place on a greased pan, and put in your freezer for about 20 minutes (helps hold the shape during cooking).

Heat oil to 375 degrees in your deep dryer, and lower the crab cakes into the oil with the basket. Dropping them in could cause them to break.

Cook for about 8 minutes until golden brown. Drain for about 2 minutes before serving.

Enjoy, and repeat!


Watch the video: How to Make Maryland Crab Cakes + Tartar Sauce


Previous Article

How to Switch Flip

Next Article

How to play smarty pins