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Sunday, May 21, 2006 

Maryland Crab Cakes

Ingredients:
2 lbs Maryland lump crab
2 eggs
3/4 cup mayonnaise
1 lemon, juiced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup bread crumbs
1tbsp crab bake seasoning (like Old Bay)
1 small handful fresh Italian parsley, chopped

Preparation:
Preheat oven to 350 degrees F.
In a medium sized bowl, combine all ingredients and mix thoroughly. Form small fist sized balls and roll until firm, make into patties and lay aside. In a medium saute pan over high heat, lightly brown crab cakes with butter, each side for 3 minutes. Transfer crab cakes to a baking tray and place in oven and bake for 11 minutes.

To plate:
Serve over blanched asaparagus, and drizzle tarter sauce.

photo by d. scott gregory
Crab Cakes, 2006
click on photo to enlarge

photo by d. scott gregory
Crab Cakes, 2006
click on photo to enlarge

photo by d. scott gregory
Crab Cakes, 2006
click on photo to enlarge

 

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