6 Pack Of Maryland Crab Cakes (8 Oz. Each) Recipe
6 Chick and Ruth's award winning 8 oz. Maryland crab cakes. Uncooked.
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Ingredients
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Crab Cake Mixture
Cooking
Method
Preparation of Crab Cakes
- 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, beaten egg, bread crumbs, salt, and black pepper until all ingredients are well incorporated. Be careful not to break the crab meat too much.
- 2
Shape the Mixture
Once combined, use your hands to shape the mixture into six equal patties, each weighing approximately 8 oz. Place the patties on a parchment-lined baking sheet.
- 3
Chill the Patties
Cover the baking sheet with plastic wrap and chill the crab cakes in the refrigerator for at least 30 minutes to help them hold their shape during cooking.
Cooking the Crab Cakes
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
Cook the Crab Cakes
Carefully add the chilled crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6