Maryland Style Crab Cake. Recipe
corn saute, classic tartar
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Ingredients
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Crab Cakes
Corn Sauté
Classic Tartar Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and black pepper. Gently fold the ingredients together to avoid breaking the crab meat.
- 2
Form the Cakes
Once the mixture is well combined, shape it into patties about 3 inches in diameter. You should get about 6-8 crab cakes.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove from the skillet and place on a paper towel to drain excess oil.
Corn Sauté
- 4
Sauté the Corn and Vegetables
In the same skillet used for the crab cakes, melt the butter over medium heat. Add the corn kernels, diced red bell pepper, and chopped green onions. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the corn is tender and the peppers are softened.
Classic Tartar Sauce
- 5
Mix the Tartar Sauce
In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, capers, salt, and black pepper. Mix well until all ingredients are fully combined. Adjust seasoning to taste.
