This crab cake looks like a crabby patty. Can you tell I was watching Spongebob earlier today?
I live in Maryland. I have lived in Maryland all of my life except for those two years we won't speak of. We Marylanders take our crab cakes pretty seriously. In my family, if we want to go out for a good crab cake, we go HERE. These crab cakes are known as being among the best in the region. Shaped like a baseball, they contain only a minimal amount of anything BUT crab; they use only enough filler to hold it together. That was my comparison for America's Test Kitchen's "Maryland Crab Cakes." Will they measure up? Hmmm.
Or should I say Mmmmmmm. I really enjoyed Tuesday's dinner: Crab Cakes and Sauteed Corn. These crab cakes were pretty darn delicious and were also easy to make. The ingredient list was simplistic but logical; see the recipe for yourself below.
Maryland Crab Cakes
(adapted from America's Test Kitchen)
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup saltine crumbs (14 saltines get blitzed in the food processor)
- 3 scallions, minced
- 2 T unsalted butter, melted
- 2 T mayo
- 1 large egg yolk
- 1 T Dijon
- 2 t Frank's Hot Sauce
- 1 t Old Bay seasoning
1. Blot the crabmeat with paper towels to get rid of excess moisture. Place in a bowl along with half the saltine crumbs and all other ingredients, combining gently, making sure everything is evenly distributed.
2. Portion mixture into four evenly-sized patties and gently dredge in remaining cracker crumbs. Put all four patties on a plate, cover with plastic wrap, and refrigerate (they say up to 8 hrs) for at least one hour or until ready to cook.
3. Heat a cast iron skillet (my newest toy) over med-low heat and add 2 T butter and enough oil to thoroughly coat the bottom of the pan (but don't get crazy - we don't want things to be greasy later). Cook until golden brown on both sides and thoroughly cooked, 15 minutes. (Here, ATK wants you to cook them under the broiler 12-15 minutes, with only one side of the crab cakes coated in crumbs. That side should be on the bottom, placing the cakes in a buttered 8x8 section of a rimmed baking sheet. My broiler is wimpy and therefore I decided to forgo the risk of undercooked crab and the subsequent vomiting. Besides, I like fried stuff better anyway.) Serve with lemon wedges. (That would have been a nice touch.)
My only complaint could be that I would reduce the amount of hot sauce to 1 tsp. I like the heat of the two teaspoons but I think that if I was making these to serve to, say, my parents, they wouldn't appreciate the heat as much. Otherwise, all I can say is that I will definitely be making these again.
Up Next - Slow-Cooker Sticky Wings AND Amish Potato Salad