Maryland-style Crab Cake Recipe
pan seared 6oz. lump crab cake, bistro fries, slaw, house tartar sauce
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Ingredients
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Crab Cakes
Bistro Fries
Slaw
House Tartar Sauce
Method
Crab Cakes
- 1
Mix Ingredients
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form Cakes
Shape the mixture into six 2-ounce crab cakes and place them on a baking sheet. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Pan-Seer
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes on each side or until golden brown.
Bistro Fries
- 4
Prepare Potatoes
Wash and cut the Russet potatoes into thin fries, about 1/4 inch thick.
- 5
- 6
Season Fries
While still hot, sprinkle fries with salt to taste.
Slaw
- 7
Prepare Vegetables
Thinly slice the green cabbage and grate the carrot.
- 8
Mix Slaw Ingredients
In a bowl, combine the cabbage, carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Toss well to coat.
- 9
Chill
Refrigerate for at least 15 minutes to allow flavors to meld.
House Tartar Sauce
- 10
Combine Ingredients
In a small bowl, mix together mayonnaise, dill pickles, capers, lemon juice, salt, and black pepper until well combined.
- 11
Chill
Cover and refrigerate for at least 30 minutes to enhance the flavors.
