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
