Every state is known for something in particular and Maryland is known for crabs. I love crabs. For several years I was a vegetarian and I ate no type of flesh. All I missed was seafood, particularly crab meat!
There are a trillion different ways to make crab cakes but I like the recipe below. The trick with crab cakes is to use very little filler. True crab lovers like to taste the meat. YUM!
Today is New Year’s Eve. My husband and I were married on New Years in 2005. This evening we will be feasting on crab legs, shrimp, scallops and salad.
Enjoy your New Year, everyone!
CRAB CAKES:
Ingredients
1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.