Friday, January 10, 2014

Maryland Jumbo Lump Crab Cakes


A couple months ago my mom came to visit us in Maryland and we decided to go out and get some crab cakes! When in Rome, right? Unfortunately, they were not all that we had hoped they would be. After our disappointing experience we decided that next time we wanted crab cakes we would try our hand at making them ourselves. They sell FRESH jumbo lump crab meat in the grocery store here for goodness sake!

I came up with this recipe by combining a few things that we did like about the crab cakes we tried with mom and a few things I found in some recipes online. I think the product turn out wonderfully! These crab cake are only about 150 calories each so they definitely won't break your new year's resolutions!

To make 4 wonderful crab cakes (2 per person) you will need:
  • 8 oz. JUMBO LUMP CRAB MEAT
  • 1 slice WHITE BREAD, torn into small pieces
  • 1/4 cup PLAIN BREAD CRUMBS
  • 1 Tbs FRESH PARSLEY, minced
  • LARGE EGG
  • 2 Tbs MAYO
  • 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
  • pinch of GARLIC POWDER
  • 2 tsp WORCESTERSHIRE SAUCE
  • 1/4 tsp DIJON MUSTARD

Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!


Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.


Next, carefully mix the wet ingredients into the dry ingredients.


Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.


They should come out looking like this!


Eat up! We didn't use a dipping sauce (I don't think these cakes need it!), but if you would like to try some, people often dip the cakes in tartar sauce or cocktail sauce with some lemon drizzled over the top!





Maryland Jumbo Lump Crab Cakes

Ingredients:
  • 8 oz. JUMBO LUMP CRAB MEAT
  • 1 slice WHITE BREAD, torn into small pieces
  • 1/4 cup PLAIN BREAD CRUMBS
  • 1 Tbs FRESH PARSLEY, minced
  • LARGE EGG
  • 2 Tbs MAYO
  • 1 tsp OLD BAY SEASONING (If I have learned anything since moving here, it's that Marylanders love their Old Bay!!)
  • pinch of GARLIC POWDER
  • 2 tsp WORCESTERSHIRE SAUCE
  • 1/4 tsp DIJON MUSTARD

Directions:
  1. Start off by gently mixing the jump lump crab meat, white bread chunks, bread crumbs, and parsley in medium sized bowl. Be careful not to break up lumps of crab meat!
  2. Then mix together the egg, mayo, seasonings, Worcestershire sauce, and mustard in a small bowl.
  3. Next, carefully mix the wet ingredients into the dry ingredients.
  4. Divide the mixture into fourths and shape each section into a patty. Lay the patties on a greased cookie sheet and broil on high for 10-15 minutes with the oven rack near the top. If the cakes start to get too dark on top, lower the oven rack or turn the broiler to low.



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