More Great Recipes: Broil/Grill | Dairy | Dinner | Eggs

Maryland Crab Cakes with Old Bay Sherry Cream


User Avatar
Member since 2014

Serves 4 | Prep Time 15 | Cook Time 10–15 (3–4 if frying)

Ingredients

3 eggs
1 tsp fresh lemon juice
½ cup mayonnaise
1 tsp dry sherry
2 tsp tarragon, chopped
1 tsp capers, finely chopped
1 tbsp fresh parsley, chopped
3½ tbsp dry breadcrumbs
½ tbsp Old Bay Seasoning
2 tsp ketchup
1 tsp Dijon mustard
1 lb backfin*
1 lb jumbo lump**


Preheat oven broiler or fryer.


Beat together egg, lemon juice, mayonnaise, sherry, tarragon, capers, parsley, breadcrumbs, Old Bay, ketchup and mustard. Gently mix in back fin.


Carefully fold in Jumbo lump, with caution not to break.


For Crab Cakes, weigh out 6 ounces each. For Crab balls, weigh out 1 ounce balls.


Broil for 10–15 minutes or fry for approximately 3–4 minutes until lightly brown.


Pairs Well With


Notes

*BACK FIN - The back fin portion consists of flakes of white meat, coming from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, MD style crab cakes.

**JUMBO LUMP - The jumbo lump crab meat comes from larger crabs, it is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7661 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter