Saturday, April 25, 2009

Maryland Style Crab Cakes - Healthy!

MAN OH MAN...these are a treat! Instead of oily crabcakes that feel heavy, this recipe creates light, healthy, and delicious crab cakes! Instead of putting them in a skillet, you actually broil them. I hear this is quite common in Maryland (how I missed that the four years I lived there, I don't know).
I ended up spliting the recipe in 1/2 and it made 4 solid sized crab cakes. Chad was craving ginger, so I paired the crabcakes with a ginger, cabbage salad my girlfriend Jo introduced to us at girl's night (recipe to follow shortly). It was a healthy meal, but I would say the spice in the salad was a little much for the delicate flavor of the crab, so next time I'd put them together with a simple green salad.
Bon Appetite!

Mama Gs Crab Cakes

2 lbs lump crab meat
1/2 stack of crackers (about 10 Ritz crackers)
2 eggs
1/2 cup Mayonnaise
Several drops of Tabasco sauce
2 tbsp. ground dijon mustard
1 tsp. Worcestershire sauce
dash of pepper
1 tsp. Old Bay Seasoning (plus more for sprinkling)
1. Mix the crab meat (after making sure there are no shells) with the crackers

2. Mix the remaining ingredients then pour over the crab mixture and mix together

3. Drop about 2 tbsp. worth of mixture on a baking sheet for each crab cake and flatten (leave about a 2 in. space between each crab cake)

4. Broil on low for 15 - 20 minutes (or until golden brown) - mine were done around 13 minutes and if left in longer would have burned - so make sure to watch!

5. Presto - eat up!

1 comment:

  1. I made these and they were gobbled up! Yum.


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