Maryland Crab Cakes
|Tartar sauce||2 Tablespoon (As Needed)|
|Mayonnaise||1 Cup (16 tbs)|
|Red onion||1 Small, minced|
|Chopped sweet pickles||1 1⁄2 Tablespoon|
|Drained capers||1 1⁄2 Tablespoon|
|Lump crabmeat||6 Ounce (Fresh Or Frozen)|
|Minced parsley||1 Tablespoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Fine bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted (To Brush Grill)|
To make sauce, blend all ingredients in a bowl.
Cover and refrigerate sauce until ready to serve.
Stir sauce before serving.
To make crab cakes, pick over crabmeat, discarding any gristle.
Mix together crabmeat, parsley, mayonnaise, salt, pepper, mustard, and Worcestershire sauce in a bowl.
Form into crab cakes.
Spread bread crumbs on a flat dish.
Lightly bread crab cakes.
Set crab cakes on a dish and refrigerate before cooking.
Preheat stovetop grill.
Brush grill surface with melted butter.
Grill crab cakes over medium heat, turning once during grilling.
Crab cakes will be lightly browned on the outside and cooked on the inside.
Remove crab cakes from the grill and place 1 cake on each dish.