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Maryland Crab Cakes

by Real Seafood Co. of Toledo

Makes 6 Appetizers or 3 Main Course Servings


For Mustard Sauce:

  • Can be prepared 1 day in advance, covered and refrigerated.
  • 1 cup Mayonnaise 
  • 1/3 cup Dijon Mustard 
  • ½ lemon Fresh squeeze lemon juice 
  • 1/3 cup Heavy Cream

 For Cakes:

  • 1 lb. Jumbo Lump Crab Meat
  • ½ cup Panko, Japanese style bread crumbs 
  • 1 Egg
  • ¼ cup + 1 Tbl. Mayonnaise 
  • 1 Tbl. Chopped Parsley 
  • 2 tsp. Worcestershire Sauce 
  • 1 tsp. Dijon Mustard 
  • 1 tsp. Salt 
  • ¼ tsp. Ground Black pepper 
  • 2 TBS Canola Oil

Serve with:

  • 2 cups Mixed baby greens.
  • ¼ cup Walnuts, toasted 
  • ¼ cup Pecans, toasted 
  • ½ cup Strawberries, cut in half 
  • ½ cup Raspberries 
  • 2 TBS Chives, chopped


Instructions :

MUSTARD SAUCE INSTRUCTIONS - Whip the heavy cream to a soft peak. In a mixing bowl, combine the mayonnaise, dijon mustard, dry mustard, lemon juice and whisk well. Fold in the whipped cream until well combined.
CAKE INSTRUCTIONS - In a mixing bowl, combine eggs, mayonnaise, Worcestershire sauce, dijon mustard, parsley, salt and pepper and mix well. Add in the bread crumbs and mix once again. Add the crab meat to the mixture and fold in lightly but thoroughly using a spatula, be sure not to break up the crab meat. Let the mixture stand in refrigerator for ½ hour.
Form the crab mixture into balls and place between your palms to make a small patty, about 2-3 inches in diameter and ½ inch thick.
Heat the canola oil in a non-stick saute pan over medium heat. Add the cakes to the pan in batches and cook approximately 3-4 minutes on each side until nicely browned.