Skip to main content

Maryland Crab Cakes

By

 


Hello readers,

     Today I will share you the process of making "Maryland Crab Cakes". Maryland is located in the Mid-Atlantic region of the east coast of the United States. Maryland is known for fishing and it produces the most blue Crabs in the United States.

Ingredients:-

1. Jumbo lump crab meat- 450g.

2. Butter- 2tbsp.(melted).

3. Old Bay- 1-1/2tsp.

4. Worcestershire sauce- 2tsp.

5. Mayonnaise- 2-1/2tbsp.

6. Celery-1/4cup (finely chopped).

7. Fresh parsley- 2tbsp(finely chopped).

8. Lemon juice- 1tsp.

9. Dijon mustard- 1-1/2 tsp.

10. Panko breadcrumbs- 1/2cup.

11. Eggs- 2 large.

12. Salt- To taste.

13. Canola Oil- As required.


For Quick Tartar sauce:-

1. Mayonnaise- 1-1/2cup.

2. Sweet pickle- 2tbsp.

3. Dijon mustard- 1-1/2tsp.

4. Red onion- 1-1/2tbsp(minced).

5. Lemon juice- 2tbsp.

6. Salt-To taste.

7. Black pepper- To taste (freshly crushed).

Method:-

Step 1- Combine all ingredients mentioned above in a bowl. Covered and chill until ready to serve.


Preparation Method for crab cakes:-

Step 1- Take a large bowl. Combine eggs,Dijon mustard, mayonnaise,old Bay,salt,celery, parsley, lemon juice, Worcestershire sauce. Mix well .

Step 2- Now add crab meat, panko, by using a rubber spatula gently fold the mixture together.( Don't shred the meat).

Step 3- Once all ingredients combine well. Shape into cakes.

Step 4- Take a baking sheet with aluminum foil. Place the crab cakes on baking sheet. Keep in the refrigerator for 1hour.

Step 5- Place a large non stick pan on medium heat. Coat the pan with canola oil. When oil will became hot, cook crab cakes for 4-5 minutes per side or until golden brown.

Step 6-  Once cakes will became golden brown. Take out them and transfer into kitchen towel.

Step 7- Before serving brush each cake with melted butter and serve hot with Tartar sauce.

## Thank you for giving your precious time for my post and your support 😊❤️🙏



image credit: source

Labels:

Comments

Post a Comment

Last week's top

Mutton Chaap

By
  Hello friends, Today I will share with you "Mutton Chaap" recipe. Those who love biryani is familiar with this name. Chaap is no traditional Bengali cuisin,it is more Mughlai in origin with an undeniable Anglo influence. So let's start! Ingredients:- 1. Mutton- 1kg(Ribs). 2. Yogurt- 200g(homemade) whisked. 3. Cashew nuts- 4tbsp. 4. Milk-1/2+1/2 cup. 5. Rose water- 1-1/2 tsp. 6. Keora water-1 tsp. 7. Meetha attar- 3-4 drops. 8. Mawa(khoya)- 1/2 cup(grated). 9.Roasted gram flour- 2 tbsp. 10. Desi ghee- 10tbsp. 11. Saffron- 10-12 strands. 12. Biryani Masala-  2tbsp. 13. Poppy seeds- 2tbsp. 14. Raw papaya- 3 tbsp(grated). 15. Onion paste- 1cup. 16. Ginger paste- 1-1/2tbsp. 17. Garlic paste- 1-1/2 tbsp. 18. Kashmiri red chili powder- 4tsp. 19. Turmeric powder- 2tsp. 20. Salt- To taste. How to make biryani Masala:- 1. Bay leaf-1(whole). 2. Fennel seeds-1-1/2 tsp. 3. Star Anise- 2(whole). 4. Green cardamom- 10-12 pods. 5. Black Cardamom-2 pods. 6. Cinnamon stick-5(2- inch stic...
Post a Comment
Read more

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

By
Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...
1 comment
Read more

Crispy Dosa

By
  Hello readers,     Today I will share with you a famous south Indian food recipe "Crispy Dosa". Before that would like to share with you the story behind the delicacy. According to food historian K.T Acharya, dosa was already in use in the ancient Tamil country around the 1st century AD,as per references in the sangam literature. On the other hand historian P. Thankappan Nair, says dosa originated in the Udupi town of present day Karnataka. A recipe for dosa known as dosaka can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present day Karnataka. Hope you like the history behind Dosa!! So let's start making delicious Crispy Dosa! Ingredients:- 1. Black gram-1/2 cup. 2. Sona Masuri Rice- 11/2 cups. 3. Bengal Gram- 2 tbsp. 4. Fenugreek seeds- 1/2 tsp. 5. Flattened Rice- 2 tbsp. 6. Rock salt- 1/2 tsp. Preparation Method:- Step 1:- Take a large bowl, add whole black gram(urad dal),Bengal Gram(chana dal), fenugreek se...
Post a Comment
Read more