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Maryland Crab Cakes - Fried Lump Crab Patties
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Delicately Light and Enormously Flavorful and Happily Filling! Lump Crab meets seasonngs and a binder and into the fying pan! Scrumptious!

S. Chokel

Serves/Makes:2 or more servings

  • 1 lb (.5 kg). lump crab meat, cleaned and picked through
  • 1 tsp (5 ml) Old Bay seasoning (more if desired)
  • 3 tbsp (45 ml) quality mayonnaise
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) fresh parsley, finely chopped
  • 1 egg, beaten
  • 1/2 cup (125 ml) soft breadcrumbs from stale bread, ground or crumbed fine
  • 1 cup (225 ml) peanut or olive oil for frying (other oil, like canola or corn is fine)
  • In a large mixing bowl combine all ingredients and divide into 4 or 6 pieces depending on the size patty you like.
  • Shape each of the divided mixture into cakes--this can be daunting, but don't make them too firm.
  • In an electric skillet or heavy bottomed skillet (to maintain level heat) heat the oil to where a little piece of mixture fries and comes to the top of the oil.
  • Fry fairly quickly so a crust will develop and they are browned (You don't want them to absorb the fat, but to crisp and cook in the fat).
  • Serve hot with your favorite side dishes.
Classic Recipe to enjoy! It tastes so delicious, you will never get frozen ones again!

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