Easy Maryland crabcakes
- July 2013
- Serves 4
- Takes 15 minutes to make, 15 minutes to cook
A quick and easy crabcake recipe made from British crabmeat perfect for a midweek meal.
- 12g (2.7g saturated)
- 4g (0.4g sugars)
- 500g white crabmeat (see our how-to video below)
- 2 tbsp unsalted butter
- 35g saltine crackers (from amazon.co.uk) or Jacob’s Cream Crackers and a pinch of salt, whizzed to crumbs
- 1 large free-range egg
- 2 tsp Worcestershire sauce
- 2 tsp Old Bay Seasoning (see Know-how) or Dijon mustard
- 2 tbsp plain flour
- 3-4 tbsp mayonnaise
- Vegetable oil for shallow frying
- Lemon wedges to serve
- Put the crabmeat in a bowl and gently loosen it with a fork.
- Melt the butter in a frying pan and, when it starts to foam, fry the cracker crumbs until they smell toasted. Allow to cool slightly, then add to the bowl with the egg. Mix in the Worcestershire sauce, Old Bay Seasoning or mustard, the flour and just enough mayonnaise to bind. Chill for 30 minutes, then shape into 12 cakes.
- Heat 1cm oil in a non-stick pan and fry the crabcakes, in batches, for 2-3 minutes on each side until golden and crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest, then serve with lemon wedges.
Usually American blue crabs are used here, but these are made from British crabmeat – it has smaller chunks but tastes wonderful.
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