Maryland Crab Cake Dinner Recipe
Our house specialty! Premium lump crab cakes broiled to perfection. Served with rice pilaf and chef’s vegetable.
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Ingredients
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Crab Cakes
Rice Pilaf
Chef’s Vegetable
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, chopped parsley, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Using your hands, shape the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 3
Rice Pilaf
- 4
- 5
Cook the Rice
Add the long-grain rice to the saucepan and stir to coat it with the oil, onion, and garlic mixture. Pour in the chicken broth, and season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Chef’s Vegetable
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes, or until they are tender-crisp. Season with salt and black pepper to taste.