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    Maryland Crab Cakes with Terrapin Ridge Farms Sriracha Horseradish Sauce

    The bests crab cakes we've ever had, thanks to!

    1 lb fresh lump crab meat
    1/2 cup saltine crackers, crushed (or dry breadcrumbs)
    1 egg, beaten
    2 tablespoons mayonnaise
    1 tablespoon fresh parsley, chopped
    1/2 tablespoon Old Bay seasoning
    1 teaspoon mustard
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    1 tablespoon butter
    1 tablespoon canola oil
    Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce

    In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
    In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
    Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
    Refrigerate the cakes for at least an hour to ensure that they won't fall apart while cooking.
    Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately with Terrapin Ridge Farms Sriracha Horseradish Squeeze Garnishing Sauce.