Maryland Crab Cakes - Cincinnati News, FOX19-WXIX TV

Maryland Crab Cakes

Maryland Crab Cakes

  • 2 lb. Lump Crab Meat
  • 1 1/3 cup Bread Crumbs
  • 1/2 cup Corn
  • 1/8 cup Yellow Bell Pepper; seeded, stemmed, minced
  • 1/8 cup Red Bell Pepper; seeded, stemmed, minced
  • 1 tbsp. Jalapeno; seeded, stemmed, minced
  • 1/4 cup Scallions; minced
  • 2 tbsp. Cilantro; minced
  • 3/4 cup Mayonnaise
  • 2 ea. Eggs
  • 1 tsp. Salt
  • 1 1/2 tbsp. Dijon Mustard
  1. Toss corn with olive oil and salt. Bake at 375 until lightly brown and roasted. Cool and set aside.
  2. Drain fluid out of lump crab cans. Run cool water over crab and drain in colander without damaging the size of the lump crab.
  3. Mix corn, bell peppers, jalapeno, scallions, cilantro, mayo, eggs, salt, and Dijon mustard in a mixing bowl.
  4. Add bread crumbs and mix thoroughly.
  5. Using your hands or a large plastic spatula, toss the lump crab cake into mixture, gently, trying to keep the integrity of the lump crab.
  6. Gently patty 6 to 8 crab cakes depending on the size you are looking for.
    Heat oil in medium saute pan. Place crab cakes in hot pan and saute for 3 minutes on each side. Finish crab cakes in a 350 oven for 8 minutes.

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