Maryland Crab Cakes
Nicole Wilker
ingredients
- 8 ounces fresh lump crab meat
- 2 teaspoons fresh parsley, finely minced
- 2 teaspoons lemon juice
- 1/4 teaspoon Worcestershire sauce1 tablespoon low-sodium soy sauce
- 1/4 cup lowfat mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 egg yolk, slightly beaten
- 1/4 teaspoon black pepper
- 1/8 teaspoon baking powder
- 1/4 cup bread crumbs
- 3.4 cup corn meal
- 1-3 tablespoons canola oil
directions
- 1
In medium bowl, combine all the Ingredients: except the corn meal and canola oil, mixing well, but gently to combine. Form the mixture into 8 small patties, about 1/2 inch thick. Pour the corn meal onto a plate and dredge each crab cake thru the corn meal, turning to coat all sides. Place on a baking sheet and cover with plastic wrap and refrigerate 1 hour, or up to 8 hours.
- 2
Place the Steak Plate in the top of the grill and the Baking Pan in the bottom. Set the lever to the back. Set the temperature to High to allow the grill to preheat. When the green light goes off, the grill is preheated. Drizzle 1 tablespoon of canola oil in the baking pan. Place the crab cakes on the grill, but do not crowd. Close the lid. Cook in multiple batches, if necessary. Check for 4 minutes. Check the fish with the tip of a knife and continue grilling for 1-2 minutes until golden brown.
notes
2 cakes per serving
Source: George Forman
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