My husband and I are midwesterners who have lived in Maryland for the past 5 years. Maryland takes its crab and its crab cake recipes very seriously. For my crab cakes I substitute the usual Ritz crackers with French's Fried Onions. The fried onions lend a great taste to the crab cakes and remind us of the casseroles and potlucks of our midwestern youth. These crab cakes are a blend of our past and our present and never fail to bring a smile to dinner.
Ingredients:
1.5 tsp FRENCH'S® Spicy Brown Mustard
1.5 tsp FRENCH'S® Classic Worcestershire Sauce
1 cup FRENCH'S® French Fried Onions
16 oz lump crab meat
2 eggs
4 tbsp regular mayonaisse
1 lemon
Directions:
Mix together beaten eggs, mayo, French's brown mustard, French's Worcestershire sauce and crushed French's fried onions. Mix in crab meat by hand. Form 6 cakes on a baking sheet. Cover with wax paper. Chill 30-40 minutes. Remove wax paper and broil 10-15 minutes. Serve hot with fresh lemon wedges.
These crab cake are great served with just fresh lemon. Alternatively, they can be served on a fresh bun for hot sandwiches. For a fancier presentation, marinade portabello mushroom caps in a 1:1:1 ratio of French's Worcestershire Sauce, soy sauce and lemon juice while the crab cakes are chilling. Then broil at the same time as the crab cakes. Serve the crab cake on the portabello mushroom for a delicious and visually appealing meal.
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