You dont need to travel to Maryland for delicious, easy-to-make crab cakes.
Make them in the comfort of your own home in about 30 minutes.
Serve them on a bed of lettuce or a bun, just dont forget the lemon wedges!
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Their popularity has spread so you no longer need to go to Marylands Eastern Shore to enjoy them.
Traditionally, they are made withcrabmeat, cracker crumbs, mayonnaise, and a few spices.Nothing fancy.
In fact, their simplicity is their charm.
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Theyre old-fashioned and down-home, and each ingredient, though straightforward, plays an important role.
The meat is cooked, cleaned, and pasteurized.
When it comes to flavor I prefer it over the claw meat.
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There is a lot less protein and no actual crabmeat in artificial crab.
They can also be frozen, cooked or uncooked.
A cold beer orSpicy Bloody Mariawouldnt be out of order, either!
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Need More Seafood?
Stir in the parsley, zest from one lemon, salt, and pepper.
Add the breadcrumbs and crabmeat and mix to combine.
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Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Line a baking sheet with non-stick foil and brush it generously with oil.
Invert the cup onto the baking sheet, and lightly shape the patty again.
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Repeat with remaining filling.
In the end, you will have 8 crab cakes.
Set a rack 4 inches from the broiler element and preheat the broiler.
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Brush the tops of the crab cakes with oil.
Broil for 5 to 6 minutes, or until golden brown.
Remove the pan from the oven and turn the patties over.
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Brush the tops with more oil.
Broil for another 5 to 6 minutes.
