By Mike Unger. Baltimore Expert
Ask twelve Marylanders the way they make their crab cakes, and also you'll obtain a dozen different solutions (even longtime Maryland Senator Barbara Mikulski has one on her behalf Site ). Maryland crab cakes are serious business to Marylanders. By looking into making your personal, you are able to be sure that your cake may have the perfect quantity of meat, filling, and seasoning.
This specific recipe comes from former Baltimore Guide Laureen Miles Brunelli.
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You are able to pan fry them or you'd prefer to have a much healthier approach, broil them (my preference). Maryland crab soup goes well using these, obviously.
Prep Time: fifteen minutes
Prepare Time: ten minutes
- 1 pound lump crab meat (selected clean of shells)
- 1 teaspoon ground mustard seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon sweet onion (very finely minced)
- two tablespoons mayonnaise
- a pinch of pepper
- 1 egg (beaten)
- 2 slices white-colored bread (crusts removed, ripped up)
- 1 1/two tablespoons milk
- canola oil, if frying
Inside a large bowl mix milk and bread plus a fork until it might be just like a paste. Add all ingredients (except oil)and blend well. Form into six patties. (Whether it doesn't hold together well add a bit more mayo.)
Pour oil inside a surefire skillet until it's about 1/4 inch deep. Heat on medium high temperature for around 5 minutees. Lightly add patties and fry on every side 2-3 minutes until nicely browned.
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Drain in writing towel.
To broil, refrigerate patties not less than 1 hour, then put on a greased cookie sheet about 3 inches from broiler. Broil roughly a few minutes on every side.