Blue Crab Cakes Recipe
Three house made, wild caught Maryland blue crab cakes served over fried green tomatoes and topped with our Crawfish Cardinale sauce and grated parmesan cheese.
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold in the breadcrumbs until just incorporated.
- 2
Form the Cakes
Shape the crab mixture into 3 equal patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them firm up.
- 3
Fry the Cakes
In a large skillet, heat vegetable oil over medium heat. Carefully add the crab cakes and fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 4
Prepare Fried Green Tomatoes
Slice the green tomatoes into 1/2-inch thick rounds, dip in flour, then in beaten egg, and finally in breadcrumbs. Fry in hot oil until crispy and golden on both sides.
- 5
Assemble the Dish
Place the fried green tomatoes on a serving plate, top with the crab cakes, and drizzle with Crawfish Cardinale sauce. Finish with a sprinkle of grated Parmesan cheese.
