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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 them, 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 jumbo lump 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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