Maryland Crab Cakes

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

Comments

Last week's top

Mughlai Dessert- "Shahi Tukda"

Hello readers, Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu...

Muri Ghanto- Fish head Pulao

Dear Friends, Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Rajasthani dessert - "Malai Ghewar"

image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...

Search This Blog