Thursday, July 27, 2017

Maryland Crab Cakes Redux

Beth Salerno Teixeira



From Beth, author of this recipe: We Marylanders are picky about good crab cakes. I needed a compliant recipe for my son's birthday that didn't have all the distracting fillers, so I created my own. He loved them. See for yourself:

1 can lump crabmeat or 16 oz fresh
1 egg
2 tsp Old Bay
1/8 tsp dry mustard
1 1/2 Tbsp mayo
1 1/2 Tbsp yellow mustard
1/2 tsp lemon juice
1 1/2 tsp olive oil or ghee
1 tsp parsley flakes
1/4 cup unblanched almond flour

Mix fillers first then fold in crabmeat and mix in the egg.

Form 8 cakes
Bake 375 for 12 min
Pan sear in 1 Tbsp oil 1 min each side until golden brown


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