Maryland Style Crab Cakes

We say Maryland style crab cakes because quality crabmeat now comes from many different places. This recipe was selected from many attempts and voted the best.

Enjoy!

🍷 Wine pairing: A nice Chardonnay pairs well with this dish.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Serves: 6 crab cakes

Ingredients

• 1 pound fresh or canned crab meat

• ¼ C parsley chopped

• 1 C minced scallions including some green tops

• ¾ C breadcrumbs I use panko

• 2 eggs

• ¼ C milk

• 4-5 drops Moody’s Hot Sauce

• 1 t Worcestershire sauce

• 2 T Dijon mustard

• Salt and pepper to taste

• Canola or vegetable oil for frying

• 1 C breadcrumbs for coating the crab cakes

Instructions

1. Pick over the crabmeat carefully to insure there are no shell bits.

2. In a large bowl, combine the crab with the parsley, scallions and breadcrumbs. Mix well.

3. In a small bowl blend together the eggs, milk and seasonings. Pour mixture over the crab and blend gently so as to leave crab lumps as whole as possible.

4. Pour enough oil into a large skillet to measure a depth of about ¾ inch. Heat oil over medium heat until hot but not smoking. Meanwhile shape the crab mixture into 6 cakes and dredge lightly in the breadcrumbs to coat. Shallow fry the crab cakes until golden brown on both sides, 8 to 10 minutes total.

5. Pre-heat the oven to 325°F. Place the cooked crab cakes on a baking sheet and place in the oven for about 10 minutes to ensure they are hot all the way through.

Recipe Notes
Serve with lemon wedges and your favorite sauce or some of the Moody’s Foodie favorites: homemade tartar sauce; crab cake rèmoulade; chipotle mayo crab cake sauce.