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Maryland Blue Crab Cakes

1 lb. Maryland blue lump crab meat
2 small garlic cloves
1/2 cup fresh washed basil leaves
6 Tbsp olive oil
2 Tbsp freshly grated parmesan cheese
3/4 cup mayonnaise
1/2 cup chopped red onion
1/2 Tbsp red wine vinegar
1/2 tsp. chopped fresh oregano
1/3 + 1/4 cup minced green onions
1/3 cup minced celery
1/2 cup cracker crumbs
1 egg
2 Tbsp minced parsley
1-1/2 tsp. seafood seasoning

Mix garlic cloves, basil leaves, 3 Tbsp olive oil, parmesan cheese,
salt and pepper to taste and mayonnaise in a food processor and
set aside.

Toss together red onion, red wine vinegar and fresh oregano in a
small bowl and set aside.

Heat 3 Tbsp oil in a saute pan over medium high heat. Saute 1/3
cup minced green onions and minced celery until soft.

In a large bowl, mix cracker crumbs, 1/4 cup of minced green onions,
egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the sauteed
onion and celery, then gently mix in the crab meat.

Form the crab mixture into eight cakes using a round mold or hands.
Place the cakes, not touching, on a metal baking sheet. Broil the
crab cakes under the broiler for about 4 minutes. Gently turn them
over, careful not to break them, and broil on the other sides. At
the end of 8 minutes, they should be nicely browned.

Heat a stovetop grill on medium heat.

Crown 8 semi-hard round buns by cutting off the rounded tops with
a bread knife. If not already split, cut in half, lengthwise.
Brush the outsides with olive oil.

On the inside of the top half of each bun, spread about 1 tsp.
basil sauce and 1/2 Tbsp onion relish. Place a crab cake on the
inside of the bottom half of the bun.

Grill each sandwich for a minute or two per side, pressing down on
the sandwich with an egg turner. The sandwich is done when lightly
browned on each side. Cut the sandwiches into two halves or quarters
and serve.

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8 of 11 people found the following review helpful:
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Crabcake, October 7, 2004 - 07:59 PM
Reviewer: Anonymous from Maryland
I have lived in Maryland all of my life [55 years], part of it on the Severn River, a tributary of the Chesapeake Bay and this is not a Maryland Crab cake and should not be labeled as such.

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5 of 9 people found the following review helpful:
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R U Kiddin' ?, October 31, 2004 - 07:13 AM
Reviewer: Dan from South Boston,Va.
Theres a tiny little restaurant in Volens Virginia. If you want the best crabcake you have ever tasted go there...theres no filler and its all lump backfin....We go every Friday or Saturday night

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4 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Not a Maryland Crab Cake, May 20, 2005 - 06:51 AM
Reviewer: Milo the Rock Fisherman from Maryland
Want a great one? Go to "Stoney's" on Solomon's Island. Huge sandwich.....beat you can't eat 2.

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3 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
This is NOT a true Maryland Crab Cake recipe, September 28, 2006 - 12:35 PM
Reviewer: Stacie from Akron, OH (former MD resident)
Like others before me said, this is NOT a maryland Crab cake. Maryland crab cakes let the taste of the blue crab speak for itself, and adding all these ingredients (garlic? basil? are you making pasta??) would destroy the taste of the crab and would be a total waste of one pound of the world's best seafood...

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