Maryland Crab Cakes with Green Mango Slaw

Maryland Crab Cakes

Yields about 10 cakes


-Have ready

1 pound lump crab meat, remove from container and carefully break apart in a bowl.

3 Tbsp of butter

1 medium yellow onion/ about 8oz. chopped medium fine

1 clove of garlic crushed and finely chopped

1 Tbsp chopped parsley

3 Tbsp of flour


-In a bowl whisk together

¾ cup of heavy cream

2 egg yolks (reserve the whites for wash)

1 tsp Worchester sauce

½ tsp dry mustard

¼ tsp hot sauce

Salt and pepper


Melt the butter in a medium skillet; add the onion, garlic and parsley and sauté until the onions are soft, add the flour, cook 2 to 3 minutes until flour is absorbed. Add the cream mixture, cook until thickened, 2 to 3 minutes. Remove from the heat and gently fold in the crab meat, adjust salt and pepper to taste. Chill the mixture for 2 hours or more. Portion chilled mixture into 3oz cakes.


2 cups of Panko crumbs or more as needed

1 egg plus the reserved egg whites

2 Tbsp of water


Whisk together, egg, reserve whites and water to make egg wash, one at a time dip the cakes in egg wash and dip in crumbs, coat cake completely, gently patting cakes in your hands. Place on a sheet pan in one layer and refrigerate for 1 hour or more.

Deep fry cakes, in 340 degree oil until golden brown.


Notes: the cakes can be frozen and then vacuum sealed in bags and fried from frozen. You can also make 1 or 2oz. cakes for appetizer or hoursd’o euvres


Here is an easy to make slaw that pairs amazingly well with the crab cakes:


Green Mango Slaw


I Granny Smith apple, julienned

1 unripe (firm) mango, julienned

1/2 red onion, cut into thin strips

1 1/2 c (packed) shredded red and/or green cabbage

3 TBSP black or regular sesame seeds


Bottled Raspberry vinaigrette


Combine all ingredients, chill.

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