Friday, February 1, 2013

Baltimore-Style Crab Cakes

In the Super Bowl this Sunday the Baltimore Ravens are playing the San Francisco 49ers. Here's athe 1st of 2 recipes to get into the mood! Ingredient List • 1/2 cup mayonnaise • 1 large egg, beaten • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • 1/2 teaspoon hot sauce • 1 pound jumbo lump crab meat, picked over • 20 saltine crackers, finely crushed • 1/4 cup canola oil • Lemon wedges, for serving This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. You can also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size cakes for parties. Instructions
Total Time: 1 hr 25 min Servings: 4 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight. Originally published in Andrew Zimmern’s Kitchen Adventures on

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