Cooked - Classic Maryland Crab Cakes Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Classic Maryland Crab Cakes Recipe

https://www.thespruceeats.com/maryland-crab-cake-recipe-101464

Scan to open on your phone

Tip: click step to get into cook mode

6.0

1 pound lump or backfin crabmeat

8 saltine crackers

1 egg, beaten

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

½ teaspoon Old Bay seasoning, or more to taste

¼ teaspoon Worcestershire sauce

Salt, to taste

2 tablespoons vegetable oil

For serving: lemon wedges and tartar sauce or remoulade

Select all/reset

Gather the ingredients.
Drain the crabmeat and pick through it, discarding any shells and cartilage. Put the crabmeat in a bowl and set it aside.
Crush the saltine crackers until very fine and mix with the egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, and salt.
Fold in the crab gently. Only mix enough to combine ingredients (take care not to break up the crab into fine shreds).
Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
Serve the crab cakes with tartar sauce, rémoulade , or simply with a squeeze of lemon.

Created 45 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service