Copper State Cook Book 2020

Maryland Crab Cakes
appetizers
Drain crab meat and place in a bowl. Remove shells, being
careful not to break up the meat. (Genuine backfin lump
crab meat should have few, if any, shells.) In a separate
bowl, mix together egg, mayonnaise, parsley, Worcestershire
sauce, mustard, salt and pepper. (Cold Mustard Sauce)
Gently fold breadcrumbs into crab meat with rubber spatula.
Fold egg mixture gently into crab meat without breaking
up the meat. Refrigerate mixture for one hour. Form mixture
into 8 crab cakes, approximately 2½ inches wide and
¾ inch thick each. Place cakes on a foil-covered baking
sheet that has been brushed lightly with olive oil. Brush the
cakes lightly with olive oil or melted butter. Cakes may be
refrigerated until ready to broil and serve. To serve, broil
cakes for 10 to 12 minutes or until golden brown. Garnish
with Cold Mustard Sauce.
Submitted by Alex | Marketing
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1 pound Maryland backfin
lump crab meat, canned,
pasteurized
1 egg, beaten
5 tablespoons mayonnaise
1 tablespoon, fresh parsley,
chopped
2 teaspoons Worcestershire
1 teaspoon yellow prepared
mustard
1 teaspoon salt
¼ teaspoon white pepper
½ cup bread crumbs
2 tablespoons olive oil or
melted butter
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