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Maryland Crab Cakes are made with blue crab from the Chesapeake Bay, and Southern Blue Crab Cakes are made with blue crabs harvested along the Gulf Coast. Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps.
Beyond the blue crab, the defining characteristic of a Maryland style crab cake is the zesty flavor of Old Bay seasoning. If a crab cake could be iconic, in my humble crab cake-loving opinion, it would be one made with blue crab and Old Bay.
Ingredients 1 ▢#N#1 lb fresh lump Blue Crab crabmeat 2 ▢#N#20 saltine crackers finely crushed 3 ▢#N#1/2 cup mayonnaise 4 ▢#N#1 large egg beaten 5 ▢#N#1 tsp Dijon mustard 6 ▢#N#1 tsp Worcestershire sauce 7 ▢#N#1/4 tsp hot sauce 8 ▢#N#1/4 cup olive oil More …
Directions Pick over the crabmeat to remove any shells. Refrigerate the cakes for at least 30 minutes. Preheat the oven to 400 degrees F. Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. Serve with a red Cocktail Sauce and/or a flavored aioli.
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