Spicy Maryland Crab Cakes
Ingredients
| 1 lb jumbo lump crab meat | ||
| 1 lb back fin crab meat | ||
| 1/2 cup mayonnaise | ||
| 2 eggs lightly beaten | ||
| 1 and 1/2 tbs Dijon mustard | ||
| 1 tbs fresh lemon juice | ||
| 3 tsp old bay seasoning | ||
| 1 jalapeno pepper, seeded and chopped | ||
| 2 cups panko bread crumbs | ||
| 1/2 tsp kosher salt | ||
| 1/2 tsp black pepper | ||
| 1 tbs fresh parsley, chopped | ||
| canola oil for deep frying |
Directions:
- Add all ingredients to a non metal bowl, except for the crab meat and panko. Mix well.
- Stir in the panko and crab meat, mix well then form into 8-10 balls a little larger than a golf ball. Form tightly.
- Refrigerate the crab cakes, covered for about an hour before cooking.
- In a large saucepan or deep fryer, heat oil to 350 degrees, then fry the crab cakes in batches until golden brown. 3-5 minutes.
- Drain on paper towels.
- Serve with tartar sauce as is on as crab cake sandwiches.
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