MARYLAND STYLE JUMBO LUMP CRAB CAKES
I prepared this crab cake recipe adding different ingredients over the years and I have found this to be the best combination. I'm a Marylander and there are only a select few restaurants that serve awesome crab cakes. I frequent these establishments trying their crab cakes, and crab balls, and cream of crab soup. That's where I get ideas. I combined the best ingredients to come up with the best crab cake.
Provided by William Dehn @Wfdehn
Categories Seafood
Number Of Ingredients 13
Steps:
- Heat olive oil in sauce pan and add spinach. Cook until wilted and remove from heat. The olive oil will prevent the spinach from sticking together when you add it to your mixture.
- Next, in a medium size mixing bowl, whip the egg and add the mayonnaise, melted butter, parsley, oregano, worcestershire, cayenne, salt and pepper. Mix it well.
- Add the mozzarella, and spinach last mixing it well. If the mixture is too watery then add more mozzarella until it feels right.
- Add lump crab meat folding it carefully trying not to break the lumps apart. Cover and place in refrigerator for 30 minutes.
- Preheat broiler to medium or high. Remove mixture from the refrigerator. Shape crab cakes into 4oz or 8oz cakes. Coat glass baking dish or stainless steel baking pan, with a hardened stick of butter then olive oil. Place crab cakes in dish or pan. Melt another stick of butter and drizzle or brush on top of crab cakes.
- Broil crab cakes for 12 to 15 minutes or until golden brown. While broiling if your oven allows it, leave the oven door cracked open to the first notch.
- It pairs nicely with a sweet white wine with red skin mash potatoes and asparagus.
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