Maryland Crab Cakes by Judith Treharne
3 GREAT SUMMER RECIPES
MARYLAND CRAB CAKES – BEST COCKTAIL SAUCE EVER – TARTAR SAUCE
Some food historians believe the first crab cake made with crab, egg and breading was created by Native Americans of the Chesapeake Bay region.
The 1939 New York World’s Fair Cookbook by Crosby Caige featured “The Baltimore Crab Cake” made by combining crab meat with mustard, Worcestershire sauce, egg, mayonnaise, and breadcrumbs.
Today, when it comes to the iconic dish of the mid-Atlantic coast there remain two types, a Crab Cake made with breading and a Crab Cake made without breading. One thing is for sure both types will most likely include Old Bay seasoning.
Maryland Crab Cakes by Judith Treharne
EQUIPMENT: Large stainless mixing bowl, stainless cookie sheet or Jelly-Roll Pan, 13-inch French skillet
PREPARATION TIME: 30 minutes - makes 6 crab cakes.
INGREDIENTS:
- 1 large egg
- 2½ tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ cup finely diced celery (you will need one stalk)
- 2 tablespoons finely chopped fresh parsley.
- 1-pound lump crab meat*
- ½ cup panko
- 2 tablespoons unsalted butter
DIRECTIONS
In a chilled stainless steel mixing bowl whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning. Add the diced celery and parsley – mix to combine.
Add the crab meat and the breadcrumb; mix gently so as not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat the 13” French skillet over medium heat 275°F (135°C) heat and melt the butter. When the butter begins to bubble, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
Best COCKTAIL SAUCE You Ever Had
EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons
PREPARATION: 5 Minutes – Makes 4 to 6 servings
INGREDIENTS:
- 1 cup catsup
- ½ cup prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Crystal hot-sauce
- 1 juice of one small lime
INSTRUCTIONS:
I like to combine the ingredients in a 1-quart Pyrex measuring cup. Combine all the ingredients, mix well. Cover and place in refrigerator until ready to serve.
To serve, with cooked shrimp and lobster, raw clams and oysters, and crab cakes
Quick Tartar Sauce
EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons
PREPARATION: 5 Minutes – Makes 4 to 6 servings
INGREDIENTS:
- 1 cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion.
- 1-2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste.
Directions: Mix all ingredients together in a small mixing bowl. Cover and chill until ready to serve.