Authentic Maryland Crab Cakes

 

This recipe was a great use of our leftover crab after our homemade steamed blue crab lunch we all feasted on yesterday.  It's super easy and now our favorite crab cake recipe to date.  We've found that simplicity is key to the perfect crab cake.  We took direction from a couple of different recipes and our good friend, Pete, who like David, is originally from Maryland.  Any crab connoisseur knows the best steamed crabs and crab cake recipes originate from Maryland.  Pete made us the best crab cakes that David and I've ever tasted over 12 years ago, back when we all were neighbors.  Those crab cakes made quite the impression on us because we're still talking about how amazing those were.  I think we did a good job of trying to replicate Pete's recipe..so rich, but unbelievably delicious.


1 - 1/2 cups blue crab meat
11 saltine crackers (you can use Ritz crackers for an even richer, butterier tasting crab cake, however, we prefer saltines)
1 egg beaten
1 TBSP mayonnaise
1 tsp Dijon mustard
1/4 tsp Worcestershire
1/8 tsp Old Bay seasoning
salt  and pepper to taste
2 tbsp butter
Tartar sauce (recipe to follow)

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. 

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 4 crab cakes, an ice cream scoop helps make same-size servings.  Refrigerate for at least 1 hour. 

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.  Drain on paper towels and sprinkle a tiny bit of Old Bay before serving.  Garnish with tartar sauce, remoulade and/or lemon slices.


Tartar Sauce
1/4 cup Hellman's mayo
2 - 4 TBSP pickle relish
1 dash Old Bay
1 dash lemon pepper
1 dash celery seed
1 TBSP grated or finely chopped onion
1 - 2 dashes of Tabasco
juice and zest of 1/4 to 1/2 a lemon

Mix all the ingredients in a small bowl.  Cover and refrigerate for at least 30 minutes.


Remoulade
1/2 cup mayonnaise
2 TBSP chili sauce
1 TBSP Creole mustard
1 TBSP extra-virgin olive oil
1 - 1/2 tsp Louisiana-style hot sauce, or to taste
1 TBSP fresh lemon juice
1 dash of Worcestershire sauce
2 medium scallions, chopped
1 TBSP chopped fresh parsley
1 TBSP minced celery
1 clove garlic, minced
1/4 tsp chili powder
salt to taste
1/4 tsp ground black pepper

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery and garlic. Season with chili powder, salt and pepper. Cover, and refrigerate.