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Try not to break apart any of the large crab meat lumps. In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. Add crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps.
I’ve had the pleasure of eating some delicious, all-meat, no filler crab cakes in my time, but I’ve never been quite able to master them at home. Until now. Authentic Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus locals secrets for the perfect cake.
★★★★★ | Maryland Crab Cakes (Jumbo Lump Crab Cakes with No Filler!) Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps. In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
Backfin– some larger lumps coming from, you guessed it, the back of the shell, whiter meat, does well in crab cakes, feathery texture. Jumbo lump– large, lumps of meat, the beauty is the large pieces used for crab meat cocktails or delicious to pop in your mouth plain, very tasty and moist.
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