Maryland Crab Cake
jumbo lump and leg crab meat mixed with roasted corn, red pepper, cornflake
Servings: 25
Calories: 146kcal
Cost: 26
Equipment
- skillet
- oven
- bowl
- spoon
Ingredients
- 3 oz corn roasted corn in oil, salt and pepper
- 1 T olive oil
- 1 oz red pepper roasted, small dice
- 1 lb crab meat jumbo lump
- 1 lb crab meat leg meat or backfin
- 1/2 cup mayo real mayo
- 3/4 cup corn flake crushed in a ziploc bag
- 1 cup flour seasoned, salt and pepper
- 3 each egg scrambled for egg wash, large
- 2 oz milk for egg wash
- 12 oz bread crumbs panko preferred
Instructions
- take corn, if fresh shave off cobb, mix with light amount of olive oil, salt pepper roast at 400 for 10 - 20 minutes until lightly golden in color
- open cans of crab, drain or clean fresh, place in a large bowl
- combine, crab, crushed cornflake crumb, mayonaise, red pepper and roasted corn, mix well. You should be able to form into small cakes
- Portion into desired cake like shape. This recipe yields 1.5 oz cakes. Make larger if desired, however your yield will be reduced accordingly.
- chill crab cakes, freeze if necessary, then bread cakes in flour then egg then bread crumbs, standard breading technique
- Once cakes are breaded you will want to brown in them in a skillet with small amount of oil, medium heat. Let pan heat before adding cakes.
- once browned remove to sheet pan or cookie sheet, this browning can be done ahead then cooked in the oven at 375 for 8 - 13 minutes depending on if you have a conventional oven which is slower or convectional oven which should take about 8 minutes.
- The cakes should reach an internal temperature of 145 to 155 before serving
Nutrition
Serving: 1.5oz | Calories: 146kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 439mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg