{"id":5236,"date":"2013-09-10T09:58:36","date_gmt":"2013-09-10T13:58:36","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=5236"},"modified":"2024-08-04T08:20:47","modified_gmt":"2024-08-04T12:20:47","slug":"maryland-style-crab-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/maryland-style-crab-cakes\/","title":{"rendered":"Maryland-Style Crab Cakes"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin or lump crabmeat<\/li>\n\n\n\n<li>\u00bc cup mayonnaise<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>1 teaspoon dry mustard<\/li>\n\n\n\n<li>\u00bc cup finely chopped onion<\/li>\n\n\n\n<li>2 tablespoons finely chopped sweet red pepper<\/li>\n\n\n\n<li>\u00bd teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1 teaspoon Worcestershire sauce<\/li>\n\n\n\n<li>1 teaspoon Old Bay seasoning<\/li>\n\n\n\n<li>2 tablespoons finely chopped fresh parsley<\/li>\n\n\n\n<li>\u00be cup crushed saltine cracker crumbs<\/li>\n\n\n\n<li>1 cup crushed saltine cracker crumbs for rolling cakes<\/li>\n\n\n\n<li>3 tablespoons canola oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Remove any shell or cartilage from crabmeat.<\/p>\n\n\n\n<p>In a medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in \u00be cup crumbs. Gently mix in crabmeat, being careful not to break pieces apart.<\/p>\n\n\n\n<p>Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil and butter in a skillet to 350\u00b0 F. Cook crab cakes until golden brown, about 4 to 5 minutes. Flip over and repeat, cooking until done. Drain on paper towels.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Maryland-Style Crab Cakes.<\/p>\n","protected":false},"author":23,"featured_media":10548,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[96,217,15,98,216],"tags":[110,145],"class_list":["post-5236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crab","category-fall","category-mariners-menu","category-shellfish","category-summer","tag-fried","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - 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