Ingredients
-
2
-
1/4
-
1
-
3
-
1/4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Seared Maryland Crab Cakes, This is a great meal for a luncheon or a light supper Found this hand written in one of my put together cookbooks Serve with a salad and lemon slices , I’ve lived in Maryland and NO WAY would anyone originally from that state make crab cakes without Old Bay seasoning just would never happen! I did make these and they were good, just not as good as real Maryland Crab Cakes They were also hard for me to keep together so I added a beaten egg, some celery, and some more whole wheat bread (only kind I had) and some fresh parsley Did enjoy the lemon juice as was different Thanks for a different recipe but will stick to my old one and keep using my Old Bay , Crab cakes a best made with LUMP crabmeat, so the meat should NOT be flaked Also, Old Bay is a must!
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Steps
|
1
Done
|
Place Bread in Bowl and Cover With Milk. Let Stand 5 Minutes. |
|
2
Done
|
Squeeze Out Excess Milk from Bread and Place in Clean Bowl. Add Remaining Ingredients to the Bread Mixture and Mix Well. Cover and Refrigerate 2 Hours. |
|
3
Done
|
Shape Mixture Into Thick Pancakes. Cook in Hot Oil Over Medium Heat , About 4 or 5 Minutes or Until Nicely Browned. |
|
4
Done
|
Serve With Fresh Lemon. |
|
5
Done
|
I Place Them on a Paper Towel For 1 Minute to Take Away Any Extra Oil. |
