10 Pack Of Maryland Crab Cakes (8 Oz. Each) Recipe
10 Chick and Ruth's award winning 8 oz. Maryland crab cakes. Uncooked.
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Ingredients
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Crab Cake Mixture
For Cooking
Method
Preparation of Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, eggs, bread crumbs, chopped parsley, salt, and black pepper. Be careful not to break apart the crab meat too much; you want to keep the lumps intact for texture.
- 2
Chill the Mixture
Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the flavors meld together and make it easier to form the cakes.
Forming and Cooking the Crab Cakes
- 3
Form the Cakes
After chilling, use a measuring cup to portion the crab mixture into 10 equal portions, each about 8 oz. Shape each portion into a patty approximately 1-1.5 inches thick.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it's hot but not smoking.
- 5
- 6