Maryland Style Crab Cakes
Crab cakes are found on menus everywhere, but I have to admit I am a crab cake snob. I don’t enjoy when there are lots of extra add-ins used as fillers to make up for a lack of crab meat. The perfect crab cake should include an abundance of large lump-meat pieces loosely packed together with few other ingredients, just enough to enhance the seafood flavor of the crab. It should then be cooked to a crispy golden brown on the outside. In my opinion crab cakes are perfect for someone who does not enjoy a wide range of seafood because it does not have the fishy smell.
1 egg, beaten
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
1 teaspoon minced shallot
1 tablespoon freshly squeezed lemon juice
⅛ teaspoon cayenne pepper
¾ cup crushed buttery snack crackers*
1 ½ tablespoons chopped flat-leaf parsley
16 ounces jumbo lump crabmeat
Salt & pepper
4 tablespoons extra-virgin olive oil, divided
lemon wedges, for serving
remoulade sauce, for serving
In a medium mixing bowl whisk together egg, mayonnaise, Dijon, Worcestershire, shallot, lemon juice and cayenne. Stir in the cracker crumbs and parsley until combined. Gently mix in the crabmeat so that it is combined, but the crab is still in large chunks. Season with salt and pepper. Form the mixture into 4 discs about 1-inch thick.
Heat a large sauté pan over medium heat and add 2 tablespoons of the olive oil to the pan. Cook two of the crab cakes at a time. Cook until golden brown on each side, about 3 minutes per side. Place on a paper towel-lined plate to drain; keep warm. Add the remaining olive oil to the pan and heat through; sauté the remaining crab cakes.
Serve immediately with a lemon wedge and remoulade** sauce.
*This recipe was tested using Ritz® crackers.
**remoulade sauce is an aioli or mayonnaise based condiment seasoned with savory herbs. It is typically used to accompany fried seafood dishes.
Makes 4 medium size crab cakes.
Tip: serve a crab cake on a toasted brioche bun with arugula.