Maryland Crab Cakes
(from Bethany’s recipe box)
Serves 4
Jumbo lump crabmeat is available at the fish counter of most grocery stores. If you can’t find it, you can use pasteurized lump crabmeat.
Source: Cook's Country June/July 2010
Categories: Fish and Seafood
Ingredients
- 14 Saltine crackers
- 1 pound lump crabmeat (see note), picked over for shells
- 3 scallions, minced
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter, softened
- 2 tablespoons mayonnaise
- 1 large egg yolk
- 1 tablespoon Dijon mustard
- 2 teaspoons hot sauce
- 1 teaspoon Old Bay seasoning
- 1 lemon, cut into wedges
Directions
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MAKE CRAB MIXTURE Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently -combine crabmeat, ΒΌ cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl.
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SHAPE CAKES Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs. Transfer crumb side down to large plate and refrigerate, covered, for at least 1 hour or up to 8 hours.
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BROIL CAKES Adjust oven rack to upper-middle position and heat broiler. Grease 8-inch square area in center of rimmed baking sheet with softened butter. Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12 to 15 minutes. Serve with lemon wedges.