Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blue crabmeat, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab cakes, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellman's mayonnaise, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lemon wedges, Libby, McCormick spices, Morton salt, Pam Cooking Spray, panko bread crumbs, paprika, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Tabasco, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unsalted butter, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce
Sometimes I’ve had high expectations for a new dish and it hasn’t turned out that well, after all. That certainly wasn’t the case with these Maryland style crab cakes!
These were so incredibly delicious I immediately wished I had made a double batch! Oh well, next time I’ll be wiser. I served these with rice and mango salsa, and it made such a perfect and tasty meal. If you’d like to turn these into appetizers, just make them a little smaller in size. But make a double batch because they go fast!
1 pound lump blue crabmeat
1/3 cup Hellman’s mayonnaise
1/2 cup panko bread crumbs
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil and/or unsalted butter, plus more as needed
Lemon wedges, for serving
In a large mixing bowl, combine half of crabmeat with mayonnaise, panko, egg, mustard, Worcestershire, Tabasco, and paprika. Season with salt and pepper and stir until thoroughly combined.
Gently fold in remaining half of crabmeat until just combined; try not to break apart the lumps of meat any more than necessary as you stir. Form into patties and arrange on a parchment-lined baking sheet.
In a large cast iron or nonstick skillet, heat oil (and/or butter) over medium-high heat until shimmering. Add patties and cook, rotating and flipping occasionally for even browning, until browned and crispy on both sides, about 10 minutes. Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
Serve right away with lemon wedges and tartar sauce, if desired.
USE RED NEXT PAGE LINK BELOW
Quick tip: Adjust the amount of tabasco to your taste.