Maryland Crab Cakes

Huge recipes. Giant recipes. Recipes to feed an army! This cookbook is for America, all right. All the recipes could feed so many people. You could easily cut this in half and have plenty. This was all we ate for our meal and we had plenty left over.

Also, this recipe is meant to be eaten with a creamy caper-dill sauce. Doug and I don't like dill (unless it's a dill pickle) so we swapped it for our remoulade we've made before and liked.

• 2 lb fresh lump crabmeat
• 1/2 cup minced green onion
• 1/2 cup minced red bell pepper
• 1 Tbsp olive oil
• 1/2 cup Italian seasoned bread crumbs
• 1 large egg, lightly beaten
• 1/2 cup mayonnaise
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp Old Bay seasoning
• 1/2 tsp pepper
• dash of Worcestershire sauce
• 2 Tbsp butter
• lemon wedges
• remoulade sauce

Drain, rinse, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside. 

Saute green onion and bell pepper in hot olive oil in a large nonstick skillet 8 minutes or until tender. 

Stir together green onion mixture, breadcrumbs eggs, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2 1/2 inch cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours. 

Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4-5 minutes on each side, or until golden. Drain on paper towels. Serve with a squeeze of lemon and remoulade sauce. 

Makes 14 cakes

Prep Time: 30 minutes + chilling

Total Time: 1 hour + chilling

Recipe from America's Best Recipes