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Crab Cake Recipe

   Maryland Crab Cake Recipe

Ingredients:
1 pound domestic Jumbo lump crab meat
3 ounces white bread crumbs
1/2 teaspoon salt (can substitute Old Bay)
1/2 teaspoon white pepper (to taste)
2 eggs
1/2 tablespoons parsley
2 ounces mayonnaise
Optional Ingredients:
1 teaspoon Worcestershire sauce
1 teaspoon Mustard

Instructions:
Put crab meat in bowl.

Carefully check for any shells.

Put bread crumbs on top of crab meat.

Put seasonings, salt & pepper, on top of bread crumbs (Old Bay is optional).

Add parsley.

Mix eggs, mayonnaise (and optional mustard & Worcestershire sauce).

Add egg mixture to crab meat.

Gently work all the ingredients evenly.

Be careful not to break apart lumbs.

form into crab cakes or crab balls

Suggestions:
Mixing a batch
Be careful not to break the lumps apart.
The best crab meat will only have a minimum amount of shells
The best tasting crab cake will contain a high amount of crab meat with a minimum of filler. This will make them expensive but it is worth it.

Sizing your crab cake
Angelina's crab cake achieved its fame due to the quality of the crab cake but also the fact that they were the first in Baltimore to serve an 8 ounce jumbo lump crab cake. This is quite large, about the size of a baseball and round in shape, not flat.
In addition to the eight ounce crab cake, Angelina's als offers 4 ounce, and 5 ounce crab cakes which are the size of most crab cakes you find in stores and other restaurants.
Angelina's also makes a 2 ounce crab ball for dinner parties and catered events.
Storing uncooked in refrigerator. cover with plastic wrap. Store up to 1-2 days uncooked. For best results, refrigerate at least 6 hours before cooking.

Broil or pan fry with little butter, white wine and lemon
Food Safety - check internal temperature to make sure it is 155 degrees.

Storing after cooking
When we ship our crab cakes, we tell our customers they can be stored in the refrigerator up to 3 days. Then they should be frozen.

Serving
On a dish with lettuce, tomato, pickels as garnish, we serve on crackers, with French Fries and Maryland Tomatoes. Condiments can include Cocktail sauce, tartar sauce, mustard, Worcestershire sauce or Old Bay.

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