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Maryland Jumbo Lump Crab Cakes
Sauté—Sauté the crab cakes in a light oil for approximately 2-3 minutes per side or until golden brown.
Broil—To broil them, place the crab cakes on a cookie sheet and broil for approximately 12 minutes, turning halfway,
or until golden brown.
Bake—To bake these premium Maryland crab cakes, place them on an oiled cookie sheet and bake in a 400° oven for 20 minutes or until golden brown. |
Recipe |
 |
Crab Sandwich with Herb Mustard |
2 prepared crab cakes, baked to your desired doneness
¼ cup
herb mustard (recipe follows)
4 slices of bread or 2 English muffins, split, toasted, and buttered
1 medium tomato, sliced ¼ inch
thick
While the crab cakes are baking to your desired doneness, prepare the herb mustard (see recipe below). |
When the crab cakes are finished baking, place
each cake on a slice of bread or English muffin. Put a tomato slice on the crab cake along with a large dollop of herb mustard. Top with bread
or muffin and serve immediately.
Yield: 2 servings
For the herb mustard:
½ cup smooth dijon mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh
parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black
pepper
In a medium bowl, combine the mustard, mayonnaise, relish, parsley, horseradish, dill, and pepper and whisk until
well combined. |
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