By Tested and perfected in the Sur la Table kitchen
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Maryland Crab Cakes
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 18 small cakes
2 pounds jumbo lump crabmeat
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup fresh parsley, minced
6 tablespoons cracker meal
Vegetable oil
From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.
Discard any cartilage or shell from crabmeat. Mix together mayonnaise, mustard, Worcestershire sauce, and parsley in a mixing bowl.
Add crab, taking care not to break up crabmeat. Add cracker meal, then shape mixture into 18–2" cakes. Cover with plastic wrap and refrigerate 1 hour.
Pour vegetable oil into a large skillet to a depth of ¼" and heat over medium-high heat. Fry the cakes until golden brown, turning once, about 5 minutes per side. Serve with tartar sauce if desired.
