In my opinion, there is nothing better than jumbo lump crab cakes. This is not to be confused with ordinary crab cakes that have more breading than crabmeat. I’m talking about large lumps of succulent and sweet crab meat that have very little binding. Ohhh…my mouth is watering just thinking about it.
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Maryland Crab Cakes
Course: EntreesCuisine: AmericanDifficulty: Easy4
servings30
minutes15
minutesIngredients
- Maryland Crab Cakes:
1 lb 1 jumbo lump crabmeat
20 20 saltine crackers, finely crushed
1 tbsp 1 fresh chives, finely chopped plus more for garnish
1/4 cup 1/4 mayonnaise
1 1 large egg
1 tbsp 1 Dijon mustard
1 tsp 1 Old Bay seasoning
1 tbsp 1 Worcestershire Sauce
1/4 cup 1/4 Canola oil
1 tbsp 1 butter, cut into 6 pieces
- Beurre Blanc:
2 tbsp 2 white cooking wine
2 tbsp 2 white wine vinegar
1 tbsp 1 shallots, chopped
2 tsp 2 heavy cream
1 pinch 1 salt
1 pinch 1 white pepper
1/2 cup 1/2 butter, chopped into pieces
Directions
- Maryland Crab Cakes:
- Drain crab meat and place in a medium bowl. Break it up with your fingers and pick out any shells.
Place crushed crackers and chives in the bowl with the crab meat and toss to mix - In a separate bowl, whisk together mayonnaise, egg, dijon mustard, Old Bay seasoning, and Worcestershire sauce. Pour sauce in bowl with the crab meat and mix together thoroughly.
- Cover bowl and chill crab mix for 3 hours. When crab cakes are almost done chilling, make the Beurre Blanc (instructions below).
- Remove bowl from the refrigerator. Using your hands, mix crab meat a final time, then scoop out and form 6 large crab cakes. Set aside.
- Preheat oven to broil on high. Make sure there’s a rack placed 6-8 inches from the top.
- In a 10-inch cast iron skillet (or other oven-safe skillet), add canola oil and warm over medium heat.
- Add crab cakes to skillet and cook until the underside of the crab cakes are golden brown. This takes about 5-8 minutes, but be sure to check each crab cake every minute to be sure none are cooking too fast.
- Remove pan from heat. Add 1 piece of sliced butter on top of each crab cake, then place pan in the heated oven on the top rack.
- Broil crab cakes for 6-8 minutes or until the tops are browned to desired doneness. Keep a close eye on crab cakes so they don’t burn.
- Serve crab cakes immediately on a bed of Beurre Blanc sauce (instructions below).
- Buerre Blanc:
- In a saucepan over medium heat, bring white wine, white wine vinegar, and shallots to a boil until the liquid is syrupy and is reduced to about 1-2 tbsp (roughly 5 minutes).
- Add heavy cream, salt, and white pepper to saucepan and boil for 1 additional minute.
- Reduce heat to a simmer and add butter to saucepan a few pieces at a time, whisking constantly, until all butter has been melted. Cook for an additional 1-3 minutes or until desired sauce thickness is reached.
- Pour sauce through a sieve to remove shallots.
- Pour sauce through a sieve to remove & discard shallots, then transfer finished Beurre Blanc to a serving bowl.
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