Crab Cake Recipe
It’s been 20 years since Orlando Food Critic Scott Joseph raved about my Maryland Crabcakes at my MiMi’s Cafe in Longwood, Florida. Since then I have been asked two dozen times for this coveted recipe, and in lieu of my Alma mater city of Baltimore going to the Super Bowl I have decided to reveal the recipe in hopes that it will make your Super Bowl Party deliciously memorable!
And for you San Francisco fans out there, i recommend ordering some amazing mail order desserts from my buddy Yigit Pura and his Tout Sweet Patisserie in San Francisco,
The desserts are off the chart and sure to be a hit with your football fans.
Chef Jamie McFadden’s Maryland Crabcakes
1 pound Lump Crabmeat, not imitation or snow crab
1 cup Mayo
2 tbsp Old Bay
1 Tbsp Dijon Mustard
2 Tbsp Chopped Parsley
1/2 cup crushed butter crackers
2 tsp Worcestershire Sauce
Preheat oven to 400 degrees. In a small mixing bowl combine all ingredients except crab. Gently blend until well mixed. Separately open crab and place into another small bowl. Slowly add Mayo mix into crabmeat until mix is wet to the touch. Do not over mix. Scoop out tablespoonfuls onto a baking sheet and place in preheated oven for approx 15 minutes until golden brown.