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Maryland Crab Cakes
Maryland-style crab cakes have little to no filler, which means they’re more crab than cracker or breadcrumb. Sweet, delicate-tasting blue crab is the traditional seafood of choice, and you can go with lump or jumbo lump crab meat. However, depending on what’s available in your area, you can also make excellent crab cakes with fresh (or thawed frozen) king or Dungeness crab, or with refrigerated pasteurized crab. All you need is a squeeze of lemon and perhaps some tartar sauce to set them off to perfection. The recipe, which makes 8 crab cakes, is a Yummly original created by Cooks with Soul.
- Pick through crab meat to remove any bits of shell. Drain any juices. (If crab is really wet, pat it dry with paper towels.)
- In a small bowl, whisk together mayonnaise, egg, Worcestershire, mustard, and lemon juice until smooth.
- In a medium bowl, toss together crab, cracker crumbs, and parsley. Fold in the mayonnaise mixture. Cover and refrigerate for at least 30 minutes or up to a few hours for the mixture to firm up.
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|Calories210Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.