Ingredients: |
Ingredients: 1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
15-20 saltine crackers, crushed into crumbs (slightly less than 1 cup)
1 tablespoon minced chives or parsley
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup canola oil, or other mild flavored oil
1 tablespoon butter
lemon wedges, for serving
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Directions: |
Directions:Prepare Crab Cakes: Drain the crabmeat, if necessary, and pick through it for any rogue shells. Toss the cracker crumbs, herbs and crabmeat together, using your fingers to gently break apart some of the lumps.
Whisk the mayonnaise, egg, mustard and Worcestershire sauce together then stir into the crab mixture until mixed. It will look somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Scoop the crab mixture into six mounds and slightly pack into 6 patties, about 1-1/2 inches thick. Cook the crab cakes by pan searing or broiling as described.
PAN-SEAR - in a 12-inch nonstick or cast iron skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are dark golden brown, 4 to 6 minutes. Carefully flip the cakes, reduce the heat to medium-low, add the butter. Continue cooking until the second side is well browned, 4 to 6 minutes.
BROIL - position an oven rack 6 to 8 inches from the top of the oven. Turn broiler on high. In a 12-inch oven-safe skillet, heat the oil over medium heat. When the oil shimmers, add the crab cakes to the pan. Cook until the underside of the cakes are golden brown, 3 to 5 minutes. Cut the butter into six pieces then add one to the top of each crab cake. Slide the pan under the broiler and cook until the tops are well browned, 4 to 6 minutes. |
This recipe for Maryland-Style Crab Cakes is from