Best Celery Chesapeake Recipes

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE

Steps:

• Line a baking sheet with aluminum foil for easy clean-up.
• Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
• Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
• Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
• Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
• Note: The nutritional information does not include the tartar sauce.

MARYLAND STYLE CRAB CAKES

Steps:

• Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
• In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
• Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
• Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
• Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
• Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
• Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!