1 pound of picked Maryland blue crab meat. 1 large egg lightly beaten crushed 1/3 cup fresh parsley finely chopped 2 tablespoons mayonnaise 1/4 teaspoon Old Bay seasoning 1/4 cayenne pepper (use slightly less if you dont enjoy the heat) 1/2 cup Saltines A touch of onion powder Salt and Pepper to taste: In a small bowl, combine the Maryland Crab, Saltine crackers, lightly beaten egg, mayonnaise and finely chopped parsley. Stir into the batter is moist but make sure not to over mix. Add a touch of salt and pepper. Form into 6 Maryland Crab Cakes. The crab cakes can be 1/2 to 3/4 inches thick. Place the formed crab cakes into the refrigerator for two hours giving them time to set up and combining all the flavors. Sprinkle lightly with Old Bay, cayenne pepper or and onion powder. In a skillet, fry crab cakes in butter. Turning each crab cake just once until both sides are browned. To finish serve with lemon wedges and lightly dust the cakes with a bit of Old Bay seasoning. CAJUN STYLE REMOULADE SAUCE 1/4 of a large red pepper 1/2 stalk of celery 1 green onion (including all the green) 1/4 cup of fresh parsley leaves 3/4 cup of mayonnaise 2 tbs of dijon mustard 2 tbs of ketchup 2 tbs of horseradish a couple shakes of worstershire sauce a couple shakes of tobasco sauce 2 tsp of paprika 1/4 tsp cayenne pepper Puree in food processor or blender until smooth.
Posted on: Fri, 22 Aug 2014 14:26:24 +0000
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