We are Adam and Joanne from www.inspiredtaste.net/ and welcome to our kitchen. We are making Adam’s Maryland-Style Crab Cake Recipe We love using jumbo lump or backfin lump crabmeat for our crab cakes and like to pick through it for any rogue shells — we almost always find one. Grab some saltine crackers, throw them into a bag and bash them until you have cracker crumbs. Toss the cracker crumbs into the crabmeat. Then, if you like fresh herbs in your crab cake, now is the time to add it — we go for chives, but parsley is also nice. Toss everything together, then in another bowl, whisk mayonnaise, an egg, Dijon mustard and Worcestershire sauce together until smooth then pour over the crab. Give everything a good toss until mixed. It will look loose now, but after an hour or so in the refrigerator it firms up a bit. Scoop the crab mixture into 1/2-cup mounds then gently shape them into crab cakes — you should get 6. Now, it’s time to cook the crab cakes here’s two methods. You can pan-sear them by placing them into a skillet with oil and cooking over medium heat. Cook until the underside of the cakes are dark golden brown then carefully flip the cakes, reduce the heat to medium-low, and add a little butter for extra flavor. Continue cooking until the second side is well browned. Sometimes a piece of crab will fall away, just use a spoon to press it back together. You can also broil the crab cakes. This starts the same way as pan-searing. Once the the underside of the crab cakes are golden brown, add a dot of butter to the top of each crab cake then slide under the broiler. Broil until the tops are well browned. Serve the crab cakes with lemon wedges and, if you like it, a sprinkle of seafood seasoning on top. Enjoy! Thanks for watching and be sure to check out more videos on
our YouTube channel. Happy cooking!