Crab Cakes Chesapeake

Classic crab cake recipe. Sweet east coast crab combined with egg, bread crumbs, perfectly seasoned, deep fried and then baked golden brown. Serve anytime, especially for brunch or as the perfect appetizer.

Ingredients -

1 pound Maryland Blue Crab Meat
1 Large Egg
2 tablespoons Real Mayonnaise
1/3 cup soft, Fresh Bread Crumbs, no crust
1 tablespoon minced Parsley
1 teaspoon Worcestershire Sauce
1/2 to 1 teaspoon Old Bay Seasoning
Dash of Freshly Ground Pepper
Saltine Crackers, about 12, crushed
Peanut Oil, for deep-frying

Preparation:

1. Combine first 8 ingredients in medium glass bowl and refrigerate 4 hours.

2. Mix equal size cakes.

3. Gently roll crab cakes in cracker crumbs, place on non-stick plate and refrigerate additional 30 minutes or longer.

4. Preheat oven to 350 F.

5. Deep-fry crab cakes 45 seconds until golden.

6. Place crab cakes on non-stick cookie sheet or glass baking dish and bake 5 minutes.

Variations and Recipe Ideas:

Cooking Tip

Dijon Mustard Sauce

Sauté 1 small minced shallot and 1 small minced garlic clove in 1 tablespoon vegetable oil, until shallot is translucent. Add 1/2 ounce white wine to deglaze pan, allowing to reduce for 15-30 seconds. Add 2 tablespoons Dijon mustard and pinch of kosher salt; bring to boil. Remove from heat. Add 1 tablespoon butter and stir gently.

Cooking Tip

Hot Sauce

Mix ¼ cup ketchup, ¼ cup minced parsley, 1 tablespoon horseradish, 2 testpoons white vinegar, 1 teaspoon lemon zest, and 1 teaspoon hot pepper sauce in small bowl