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We ship our Crab Cakes, Gift Cards & Koco’s Tees Koco’s specialty is a Frankenstein’s monster of crab cake weighing in at eleven ounces — twice the mass of a regulation major league baseball. It’s all lump, little filler, creamy, and with a spunky hit of Old Bay, the state’s beloved crab seasoning.
Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat and fold in taking care not to break up the lumps. Step 3: Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
I mixed about one cup of the panko into the recipe, then formed my crab cakes and rolled them in the remaining panko coating the outsides. Additionally, I baked them for about 15 minutes on a cookie sheet, then flipped them over and baked the other side about 15 minutes to get them a light golden color.
Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why. Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat and fold in taking care not to break up the lumps.
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