4 Pack Of Maryland Crab Cakes (8 Oz. Each) Recipe
4 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
Preparing the Crab Cake Mixture
- 1
Combine Ingredients
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, chopped green onions, beaten egg, bread crumbs, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and to make it easier to form the cakes.
Forming and Cooking the Crab Cakes
- 3
Form the Cakes
After chilling, remove the crab mixture from the refrigerator. Using your hands, form the mixture into 8 oz. crab cakes, making sure they are compact.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until shimmering (about 350°F/175°C).
- 5
Cook the Crab Cakes
Carefully place the crab cakes into the hot oil. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 6
Drain and Serve
Once cooked, remove the crab cakes from the pan and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce or tartar sauce.