Friday’s Food For Thought – Maryland Crab Cakes

August 5th, 2011 by sivodd

Maryland Crab Cakes

Photo by dinemag

Prep time: 15 minutes + chilling
Cooking time: 6 to 8 minutes
Servings: 6


  • 1 celery stalk (1/2 cup chopped)
  • 1 green onion (1/4 cup chopped)
  • 1 pound fresh backfin crab-meat, cartilage removed
  • 10 saltine crackers (2 inches each), crushed to 1/2 cup crumbs
  • 1 large egg
  • 3 tablespoons tartar sauce
  • 1 teaspoon seafood seasoning
  • 2 teaspoons vegetable oil
  • Lemon slices, to garnish


  • Finely chop celery and green onion. (set aside) Combine crab-meat, cracker crumbs, celery and onion in a medium bowl. (set aside)
  • With a wire whisk, beat the egg in a small bowl. Add tartar sauce and seafood seasoning to egg in bowl and mix. (pour over crab-meat mixture)
  • Gently combine egg mixture with crab-meat mixture. (do not break large lumps)  Shape into six 3/4-inch-thick patties. Cover and refrigerate for 30 minutes. Add oil to a large nonstick skillet, heat over medium-high heat until hot.
  • Place crab cakes in skillet, cook until cakes are lightly browned. (3 to 4 minutes each side) Place crab cakes on a heated serving platter and garnish with lemon slices.

Tip: If you cannot find crab-meat or it’s out of season, canned crab-meat can be substituted. Be sure to look for and discharge any shell pieces and cartilage beforehand.

Enjoy! Have a Great Weekend!


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