Maryland Style Crab Cakes
I used to make fish cakes with leftover mashed potato until I came across these Maryland Style Crab Cakes on hostthetoast.com. They are less carb heavy and mostly made up of juicy crab meat with just a few breadcrumbs, using egg and mayonnaise to bind. I didn’t change much from the original recipe other than I had no old bay seasoning, cooked them in coconut oil instead of canola and used Japanese breadcrumbs instead of saltine crackers.
You can find these delicious Brown Devon Crabs in your local Fusion supermarket, in the big freezer by the fresh fish tanks. As always in Hong Kong you never know how long a product will be around, so I bou
ght a few. Bargain, at just HK$68 each!You can find sriracha (a hot smokey sauce) in Hong Kong at A&M or Gateway and expect to pay about HK$70 a bottle. I have recently spotted other brands at Wellcome. Otherwise, you can pay HK$30 by ordering on-line with iherb, like I did. If you’ve not used iherb before please feel free to use my code, they have by far the best deals in town for all things healthy.
Maryland Style Crab Cakes
De-shell the crabs (check out this video link it you find that a daunting task) of all it’s meat (white and brown and roe) and add to a bowl with the chopped spring onions, parsley and seasoning.
Add the breadcrumbs and mix until all the ingredients are well combined.
In a separate bowl combine the wet ingredients (mayonnaise, eggs, Worcestershire sauce, mustard, sriracha). Add to the wet to the dry ingredients.
Once well combined start to form your patties. Take a scoop of mixture into your hands and form into a ball. You should yield six to nine balls per crab (if you used the roe, white and brown meat). Place the balls onto a tray lined with baking paper then squish down gently with your fingers to form a patty and chill for at least 30 minutes.
When you are ready to cook, add cooking oil to a heavy based frying pan and cook for 3 to 4 minutes each side.
The crab cakes may look quite fragile at first, but they firm up after chilling and retain their form during the frying process.
All in all, this is a quick & simple 10 minute recipe, as long as you don’t count the 2 hours spent de-shelling two Brown Devon crabs of all their succulent meat, from body, legs and claws. Don’t let this put you off though, the reward for you efforts will be well worth it. The sweet and succulent meat obtained is well worth a little finger shredding any day!
If you try this recipe, let me know what you think! Leave a comment, rate the recipe, and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
gx
P.S. Don’t forget you can pin this recipe to Pinterest by clicking the image below!
Maryland Style Crab Cakes
Maryland Style Crab Cakes
Prep Time
1 hr
Cook Time
5 mins
Total Time
1 hr 5 mins
Less carb heavy than your regular fish cake and mostly made up of juicy crab meat with just a few breadcrumbs, using egg and mayonnaise to bind.
Course:
Dinner
Cuisine:
Western
Servings: 16
Ingredients
- 480 g crab meat (2 devon crabs) including roe, white and brown meat)
- 160 g Japanese breadcrumbs
- 2 eggs beaten
- 4 tbsp mayonnaise
- 1 tsp sriracha sauce
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 2 tbsp flat leaf parsley
- 4 spring onions chopped
Instructions
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In a medium bowl combine salt, crab, parsley and spring onions.
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Mix well to combine then add the breadcrumbs and mix in well.
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In a small bowl mix the beaten egg with the mayonnaise, mustard, sriracha and Worcestershire sauce.
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Add the wet ingredients to the crab mixture and combine well.
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Form into 12-19 (depending on size cakes you prefer) and place on a tray lined with baking paper.
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Squish down gently with your fingers to form a patty and chill for at least 30 minutes.
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When you are ready to cook, add cooking oil to a heavy based frying pan and cook for 3 to 4 minutes each side.
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Serve with a crispy green asian style salad.
Recipe Notes
Serve with a salad and dipping sauce of your choice. br]Crab cakes and fish cakes in general are excellent with a sweet chilli jam, mayonnaise, aioli or make your own Sriracha mayonnaise by adding a dash of Sriracha to some regular mayonnaise.
I've made these twice now and served with rice, corn on the cob lollypops and another time with [crispy fried Brussel sprouts.
Thank For Sharing this Great Information. It was helpful.
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