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Classic Maryland Crab Cakes


1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons Old Bay seasoning
1 tsp. fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kosher salt
*2 teaspoons cayenne pepper
1-1/4 cups fresh breadcrumbs (used panko breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
*1/2 teaspoon Hungarian paprika
Lemon wedges for serving

Drain the crab meat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick.

***In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. (See note)***

Serve with lemon wedges on the side for squeezing over the cakes.

Sriracha Dip:

4 tablespoon mayonnaise
1 garlic clove
1 tablespoon Sriracha chilli sauce
1 tablespoon lemon
salt and pepper to taste

Mix all the ingredients.

*I was craving for crab cakes why not make one and the best crab cakes are from Maryland. I followed everything from the recipe except frying it. I followed one of the comments in the site. Suggested to  cooked it in the oven and brushed it with melted butter and paprika. Instead of flipping the cakes I broiled it for 2-3 minutes just be careful not burning it. It turned out moist but crispy without the soaked oil taste. Serve with Sriracha Dip. enJOY!!!

Source: Fine Cooking