Maryland Style Crab Cakes
You just might want to double the recipe—these delicious, classic Maryland favorites are going to go fast!
Ingredients
- 2 (6 oz) cans dry Chicken of the Sea® Lump Crabmeat, drained and squeezed
- 1 large egg, beaten
- 2 Tablespoons mayonnaise
- 1/3 cup diced red onion
- 1/2 cup unseasoned bread crumbs
- 1 Tablespoon fresh chopped parsley
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon mustard powder
- 1/4 teaspoon red chili flakes
- 1/2 Tablespoon seafood seasoning
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- In a bowl, combine all ingredients except crabmeat and oil (egg, mayonnaise, red onion, bread crumbs, parsley, Worcestershire sauce, lemon juice, mustard powder, red chili flakes, and seafood seasoning); blend well.
- Gently fold in crabmeat; avoid breaking lumps of crabmeat.
- Divide mixture into 6 portions. Shape into cakes about 1/2-inch thick.
- Add enough oil to cover the bottom of a large skillet.
- Heat oil over medium-high heat until hot.
- Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
- Drain on paper towels. Serve immediately with lemon wedges.
