Maryland Crab Cakes II

Name: Maryland Crab Cakes II
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams crabmeat, shredded; 2 Tbsps dry bread crumbs; 1 egg; 2 teaspoons chopped fresh parsley; 1 teaspoons ground dry mustard; 2 Tbsps mayonnaise; 1 dash hot pepper sauce; 6 servings salt and pepper to taste

You can never have too many hor d'oeuvre recipes, so give Maryland Crab Cakes II a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 108 calories, 15g of protein, and 4g of fat per serving. This recipe serves 6. A mixture of parsley, mayonnaise, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Preheat oven broiler.

Equipment you will use

Oven

Mix together crabmeat, bread crumbs, parsley, salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Crabmeat

Parsley

Beat together egg, mayonnaise, hot sauce and mustard.

Ingredients you will need

Mayonnaise

Hot Sauce

Mustard

Egg

Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.

Equipment you will use

Baking Sheet

Broiler Pan

Broil for 10 to 15 minutes, until lightly brown.

Equipment

Ingredients

Servings:

454grams

crabmeat, shredded 2Tbsps

dry bread crumbs 1

egg 2teaspoons

chopped fresh parsley 1teaspoons

ground dry mustard 2Tbsps

mayonnaise 1dash

hot pepper sauce 6servings

salt and pepper to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.