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Crab Cakes

From , former About.com Guide

Crab cakes are considered a high art form in Baltimore and all over Maryland. Everyone has their favorite crabcake from a Baltimore crab house. But if you'd like to make them at home, try this recipe using lump crabmeat.

While some folks use bread crumbs as filler, this recipe uses milk-soaked bread instead. This makes fewer patties, but each one has a more pure crab flavor. You can pan fry them or if you'd like to take a more healthy approach, broil them.

Maryland Crab Soup goes great with these.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

  • 1 pound lump crab meat (picked clean of shells)
  • 1 teaspoon ground mustard seed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon sweet onion (very finely minced)
  • 2 tablespoons mayonnaise
  • pinch of black pepper
  • 1 egg (beaten)
  • 2 slices white bread (crusts removed, ripped up)
  • 1 1/2 tablespoons milk
  • canola oil, if frying

Preparation:

In a large bowl mix milk and bread together with a fork until it becomes like a paste. Add all ingredients (except cooking oil)and mix well. Form into six patties. (If it doesn't hold together well add a little more mayo.)

Pour oil in a cast iron skillet until it is about 1/4 inch deep. Heat on medium high heat for about 5 minutees. Gently add patties and fry on each side 2-3 minutes until nicely browned. Drain on paper towel.

To broil, refrigerate patties for at least one hour, then place on a greased cookie sheet about 3 inches from broiler. Broil approximately 5 minutes on each side.

Makes 6 crab cakes

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