A Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare. Fish Recipe Salmon | Keto Fish Recipe | Fish | Fish Recipe Healthy | Fish Recipe Tilapia | Fish Recipe Baked
Yield: 6 Servings
Ingredients: FOR THE CRAB CAKES 2 large eggs 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's 1-1/2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce And many more.
First of all. FOR THE CRAB CAKES
And now, Line a baking sheet with aluminum foil for easy clean-up.
And now, Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.