Description
Learn about Jumbo Lump Maryland Crab, a prized seafood delicacy. Discover what makes it special, how to cook it, and where to find authentic jumbo lump crab meat from Maryland. This guide covers everything from sourcing to culinary uses for the best jumbo lump Maryland crab.
Ingredients
- 1 pound jumbo lump Maryland crab meat, picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
Instructions
- Gently pick through the jumbo lump Maryland crab meat to remove any stray shell fragments.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
- Add the lightly beaten egg to the crab mixture and mix gently.
- Add the panko breadcrumbs and mix until just combined. Be careful not to overmix and break up the jumbo lump crab pieces.
- Form the mixture into 4 patties, handling the jumbo lump Maryland crab as little as possible to maintain the large lumps.
- Heat butter in a non-stick skillet over medium heat.
- Cook the jumbo lump crab cakes for 4-5 minutes per side, until golden brown and heated through.
- Serve your authentic Maryland jumbo lump crab cakes immediately.
Notes
- For a richer flavor, you can add finely minced celery or onion to the crab mixture.
- Ensure you are using genuine jumbo lump crab meat from Maryland for the best taste and texture.
- Serve with your favorite crab cake sauce or a squeeze of fresh lemon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg
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