Name: Marigold Bistros Maryland Crab Cakes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound fresh lump crab meat; 1 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon Old Bay seasoning; 1 large egg; 1 cup bread crumbs; 2 tablespoons green onions, finely chopped; 2 tablespoons olive oil

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, and green onions. Be careful not to break up the crab meat too much.

Prepare the Crab Cake Mixture

Using your hands, form the mixture into patties, about 3 inches in diameter, and place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.

Chill the Patties

Heat olive oil in a skillet over medium heat. Once hot, add the crab cakes, cooking for about 4-5 minutes on each side until golden brown and heated through.

Cook the Crab Cakes

Serve the crab cakes hot with Bistro Aioli on the side.

Serve

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

bread crumbs

green onions, finely chopped

olive oil