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Maryland Crab Cakes Recipe


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     Maryland Crab Cakes

Category   Appetizers
Sub Category   None
Servings   4

14 saltine crackers
1 lb lump crabmeat picked over for shells
3 scallions, minced
2 tbsp unsalted butter, melted, plus 1 tbsp unsalted butter, softened
2 tbsp mayonnaise
1 large egg yolk
1 tbsp Dijon mustard
2 tsp hot sauce
1 tsp Old Bay Seasoning
1 lemon, cut into wedges

Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl.
Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs. Transfer crumb side down to large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
Adjust oven rack to upper-middle position and heat broiler. Grease 8 inch square area in center of rimmed baking sheet with softened butter. Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12-15 mins. Serve with lemon wedges.

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