Maryland Crab Cakes recipe


Ingredients= 20-24 mini crab cakes or 6 crab cakes

  • 1/2 pound  lump crab meat, drained and picked to remove any shells
  • 1/2 cup saltine crackers, crushed ( about 12-14)
  • 1 extra large egg beaten
  • 2 shallots finely chopped or small red onion
  • 1/2 cup finely chopped celery
  • 1 carrot finely chopped
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 cup good mayonnaise
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire
  • few drops Tabasco
  • 1 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon freshly ground pepper
  • for a bit more zest add a dash of good horseradish
  • 2 tablespoon Olive oil, plus extra (about 1/4 cup) for frying
  • 2 tablespoon butter, plus extra( about 4 T) for frying

Sauce optional

  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup drained capers, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Directions

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, carrots, parsley,  hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.  Once cool toss in the saltines, mayonnaise, mustard, and eggs.  In a large bowl, break the lump crab meat into small pieces.  Add the cooked mixture and mix well. Cover and chill in the refrigerator for at least 1 hour. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 3 to 5 minutes on each side, until browned. Remove and place on paper towels to drain .  Can be made earlier in the day and reheated.

serve with a rich body Chardonnay

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