monahan’s crab cakes
serves 3-4
- 1 lb. pasteurized crabmeat
- 2 t onions finely chopped
- 2 t dijon mustard
- 2 t worcestershire sauce
- 2 eggs beaten
- 2 t mayonnaise
- 1/2 cup panko crumbs or bread crumbs
- salt and pepper
- 1 t old bay seasoning
- vegetable oil
in a mixing bowl combine all ingredients except oil, gently toss so you don’t break up chunks of crab. form cakes fairly small (about 3 inches wide & 1 inch thick).
heat about 1/8 inch of oil over med. high heat in large frying pan, you may want to use a non stick pan because these cakes are mostly crab with a small amount of binder. when oil is hot (sizzling hot but not smoking) carefully place cakes in pan leaving enough room to be able to flip them. fry for about 4 minutes until the cake is golden brown, flip and repeat.
drain on paper towel or paper bag. season and serve with lemon and rémoulade.
[…] today’s recipe is a take on traditional maryland crab cakes. a little simpler than bernie’s and with less ingredients, these are easy and delicious . serve them with lemon, your favorite hot sauce or monahan’s remoulade. posted in blog | no comments » tags: crab, crabcakes, crabmeat, jonah crab […]