Angelinas Restaurant Crab Cakes Maryland Recipes

Steps:

• Place crab meat in large bowl. Cover with bread crumbs. Moisten with milk.
• Combine beaten egg with the mayonnaise in bowl. Add baking powder, parsley, onion, salt and pepper.
• Pour over crab mixture. Toss gently until well mixed. Form into 10 large crab cakes. Place on plate.
• Refrigerate for at least 1 hour. Dust cakes lightly with flour. Heat butter or oil in pan until hot. Fry crab cakes until golden. Drain on paper towel and serve.

Steps:

• 1. Clean crabmeat and set aside. 2. Combine allof the remaining ingredients in the order listed and mix thoroughly. 3. Add crab meat and gently fold in so as not to break the lumps. 4. Portion out into 8 crab cakes of equal proportion. 5. Can be cooked either of two ways: 6. Broil in a heated broiler in a shallow baking dish with a small amount of water for about 10 minutes, careful not to burn. 7. Or saute in vegetable oil until golden brown on all sides. Tartar Sauce: 1 cup mayonnaise 1/3 cup small capers 1/3 cup roasted peppers, diced fine 1 tsp. lemon juice Chop capers and peppers and mix well in a bowl with lemon.

Steps:

• In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
• Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.