Maryland Crabcake Recipe

Teresa Bryant is a wife, a mom of two little ones and a fabulous cook. This recipe is Mrs. Bryant’s favorite crabcake recipe. Originally from the Maryland/ DC area, she knows a thing or two about crabcakes.

3250ef2cd767a7edfd5574c428bc91dd_L

 

Ingredients

  • 1 lb container of lump crab meat
  • 16 Ritz crackers, crushed
  • 1 T spicy brown mustard
  • 1 T mayo
  • 1 t Old Bay Seasoning
  • 1 egg, beaten

Directions 

Combine all ingredients except crab meat. Mix well. Fold in crab meat until
fully incorporated into mixture. Form into 6 balls. Press into a patty
formation. Refrigerate at least 2 hours, covered, or overnight.

To cook: In a sauté pan, heat 3 tablespoons olive oil and 1 tablespoon butter
on medium-high. Place patties into pan. Cook approximately 4 minutes and then
flip. Cover pan and cook for roughly another 4 minutes. If the middle still
looks wet continue cooking without burning – checking every minute until done.
Remove crab cakes from pan and drain on a paper towel. Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s