Best 3 Crab Cakes Maryland Style Recipes

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

RED LOBSTER'S MARYLAND STYLE CRAB CAKES

Steps:

• 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
• 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
• 3.Spread a thin layer of plain bread crumbs on your work surface.
• 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
• 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
• 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
• 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
• Chef's Tip:.
• While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.

CRAB CAKES (MARYLAND STYLE)

Steps:

• Pick through crabmeat to remove shell fragments.
• Place crabmeat into large mixing bowl.
• Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
• Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
• Mix well with large spoon.
• Place cracker meal onto a large plate.
• Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
• Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
• Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
• When the oil is hot, place on medium heat.
• Place the crab cakes into the skillet, being careful not to allow them to break apart.
• With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
• If you need to add a little more vegetable oil to prevent the cakes from burning, do so.