Chesapeake Bay Crab Cakes
Makes 12 crab cakes~ Serves 6 (2 four oz crab cakes/person)
3 lb. super lump crab meat, picked through for shell
3 egg
¼ C. + 2 Tbsp. mayonnaise
1 Tbsp. dry mustard
1½ tsp. freshly ground black pepper
1½ tsp. Seafood Seasoning
Dash of Tabasco, or your favorite hot sauce
1 C. panko (or saltine cracker crumbs)
Olive or canola oil for sautéing
To Serve:
Lemon wedges
spicy remoulade sauce
cocktail sauce
fresh parsley, garnish
Preheat the oven to 350°.
In a medium bowl, whisk the egg, mayonnaise, mustard, and seasonings, combining well.
Place the crabmeat in a large bowl. Sprinkle the panko/saltine crumbs over the crabmeat and gently mix in the egg mixture. Shape into crab cakes – makes 12 entrée-size cakes. Cover and refrigerate for about 30 minutes before cooking.
Heat a large sauté pan to medium-high. Once the pan is hot add enough oil to coat the bottom of the pan. Gently place each crab cake in the pan. Brown on one side (about 4 minutes). Place the entire sauté pan, with crab cakes, into the oven and bake to finish – about 10 minutes. (You can also broil them 4-5 minutes/side.)
Equipment Needed:
med bowl
lg bowl
whisk
rubber spatula
baking tray
saute pan
cutting board and chef’s knife for lemon wedges