Maryland Crab Cakes by Judith Treharne

3 GREAT SUMMER RECIPES
MARYLAND CRAB CAKES – BEST COCKTAIL SAUCE EVER – TARTAR SAUCE

Historians believe the original crab cake recipe, made from the meat picked from boiled hard-shell crabs, and held together with an egg yolk, then fried on both sides in butter or oil is one of the first Native Americans dishes 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 remains two predominant types, the Boardwalk style Crab Cake made with breading and the Gourmet Crab Cake made without breading. One thing both types have in common is 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 (I like Hellman’s Real)
  • 1½ teaspoons Dijon mustard (I like Maille brand)
  • 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 (I like the Whole Foods 365 brand for this recipe)
  • 2 tablespoons unsalted butter

DIRECTIONS

In the large mixing bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful 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 to pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tartar sauce or a squeeze of lemon.

Best COCKTAIL SAUCE You Ever Had – Chef Charles Knight

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

I like to combine the ingredients in a 1-quart Pyrex measuring cup. Combine all the ingredients, mix well. Cover with plastic wrap 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 by Chef Charles Knight

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. 

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