Like any good native of Maryland, News4’s Megan McGrath knows how to get by with crab cake.
Here is his mother Mary Ellen’s authentic recipe for Maryland crab cakes.
The key step? Lightly beat egg whites until they start to peak.
Mom’s Crab Cakes
- 1 lb fresh crabmeat, large piece or dorsal fin
- Breadcrumbs made from 2 slices of day-old bread
- 2 tablespoons of fresh parsley, chopped
- 1 teaspoon of yellow mustard
- 2 generous tablespoons of quality mayonnaise
- Juice of 1/2 lemon
- 2 egg whites, beaten
Using a long dish or cookie sheet, gently toss a pound of crab meat with breadcrumbs made from two slices of day-old bread.
Add 2 tablespoons of chopped fresh parsley, salt and pepper. Use your hands to mix them gently. You don’t want to break the crab pieces!
In a bowl, combine a teaspoon of yellow mustard, 2 tablespoons of mayonnaise and the juice of half a lemon
In another bowl, beat two egg whites until they just hold a peak but are not stiff. Gently fold the mayonnaise mixture into the egg whites. Do not stir or you will deflate the whites.
Stir the egg mixture into the crab with your hands and form cakes. Sauté until golden brown.