Maryland Crab Cakes
by Barb Bottitta, Lehigh Valley


1/2 Cup finely chopped Onion
1/2 Cup finely chopped Celery
3/4 Stick (6 Tbsp) Unsalted Butter
1 Pound Jumbo Lump Crab Meat, cleaned
1/3 Cup fine dry Bread Crumbs
1/2 Cup Mayonnaise
1/2 tsp. Old Bay Seasoning
1/2 tsp. Worcestershire Sauce
A few drops Tobasco
2 Tbsp. minced, fresh flat-leafed Parsley leaves


-In a skillet, cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl.
-Stir in crab and breadcrumbs.
-In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, salt, and pepper to taste and stir into crab mixture until combined well.
-Line a baking sheet with wax paper.
-Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick.
-Transfer to the baking sheet.
-Chill crab cakes, covered with plastic wrap, at least 1 hour, up to 4.
-In a heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and cook half of the crab cakes until golden brown, about 2 to 3 minutes on each side.
-Cook remaining cakes in remaining tablespoon butter in the same manner.
-Serve crab cakes warm with lemon wedges. Makes 6 cakes.


Why Choose Our Team?

Each member of the team is an expert in their area and contributes to the synergy. Our well tested systems will smooth the way from starting line to contract dotted line. Contact us for Real Estate services that exceed your expectations and help you achieve your home buying and selling goals.

Visit and visit our Facebook Page to view videos of homes for sale in the Lehigh Valley, Pa, client testimonials, and other helpful real estate information!