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Maryland crab cakes as a salad appetizer.

As you can tell by the photo this Maryland crab cake recipe is poorly presented and doesn’t represent the palatable factor of the crab recipe. It’s a try-to-be-fancy-but-turns-out-looking-like-a-frump kind of appetizer.

I just purchased these antique-y glasses and immediately thought of unconventional uses. A more appropriate use of the glasses, drinking aside, would be for a crab cocktail. Unfortunately for the crab cocktail I was craving crab cakes like a mad women in a hen house and no amount of crab cocktail would do.

I used my go-to recipe for Maryland crab cakes so they tasted great they just didn’t look as appealing as I had hoped.

 

Makes 12-14 mini cakes

Ingredients:

For the crab cakes:

  • 1 lb. of fresh or canned Jumbo lumb blue crab meat
  • 1 egg beaten
  • 1/2 cup of butter melted
  • lemon juice from 1/2 a lemon
  • 1 Tbsp Worcestershire sauce
  • 1 cup saltines crushed (preferably unsalted)
  • 1/2 tsp hot pepper sauce
  • canola oil for frying

For the sauce:

  • 1/2 sour cream
  • 1 clove garlic minced
  • 1/2 tsp black pepper
  • 2 Tbsp fresh dill minced

 

Method to the Rad-ness:

In a medium size mixing bowl add the egg, melted butter, lemon juice, Worcestershire sauce, and hot pepper sauce and mix together thoroughly. Stir in the saltines. Gently add the crabmeat careful not ot over mix and break up the crab chunks.

Divide the crab mixture into 12 equal parts and form into crab cakes. Place on a cookie sheet and refridgerate for an hour.

In a medium size skillet heat 1/2 inch of oil over medium/high heat. Add half the crab cakes and fry on both sides for 3 minutes. Remove from frying pan and drain on paper towel. Do the same for the remaining crab cakes.

For the sauce; add the sour cream, garlic, pepper and dill. Mix well and serve on top of crab cakes.

 

Ye Ol' Faithful Maryland Crab Cake Appetizer
 
 
I made these Maryland crab cakes into and appy but they make a great meal.
:
: Entree/Appetiser
: 12
Ingredients
  • For the crab cakes:
  • 1 lb. Blue crab meat shelled and picked over
  • 1 egg beaten
  • ½ cup of butter melted
  • lemon juice from ½ a lemon
  • 1 Tbsp Worcestershire sauce
  • 1 cup saltines crushed (preferably unsalted)
  • ½ tsp hot pepper sauce
  • canola oil for frying
  • For the sauce:
  • ½ sour cream
  • 1 clove garlic minced
  • ½ tsp black pepper
  • 2 Tbsp fresh dill minced
Method to the Rad-ness
  1. In a medium size mixing bowl add the egg, melted butter, lemon juice, Worcestershire sauce, and hot pepper sauce and mix together thoroughly. Stir in the saltines. Gently add the crabmeat careful not ot over mix and break up the crab chunks.
  2. Divide the crab mixture into 12 equal parts and form into crab cakes. Place on a cookie sheet and refridgerate for an hour.
  3. In a medium size skillet heat ½ inch of oil over medium/high heat. Add half the crab cakes and fry on both sides for 3 minutes. Remove from frying pan and drain on paper towel. Do the same for the remaining crab cakes.
  4. For the sauce; add the sour cream, garlic, pepper and dill. Mix well and serve on top of crab cakes.
Nutrition Information
1 mini crab cake

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