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
-
In a medium bowl combine salt, crab, parsley and spring onions.
-
Mix well to combine then add the breadcrumbs and mix in well.
-
In a small bowl mix the beaten egg with the mayonnaise, mustard, sriracha and Worcestershire sauce.
-
Add the wet ingredients to the crab mixture and combine well.
-
Form into 12-19 (depending on size cakes you prefer) and place on a tray lined with baking paper.
-
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.
-
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.