Thursday, 23 January 2020

Maryland Crab Cakes With Quick Tartar Sauce

Maryland Crab Cakes With Quick Tartar Sauce

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.
  • Complete Instructions:

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