Maryland Crab Cakes
Yields about 10 cakes
-Have ready
1 pound lump crab meat, remove from container and carefully break apart in a bowl.
3 Tbsp of butter
1 medium yellow onion/ about 8oz. chopped medium fine
1 clove of garlic crushed and finely chopped
1 Tbsp chopped parsley
3 Tbsp of flour
-In a bowl whisk together
¾ cup of heavy cream
2 egg yolks (reserve the whites for wash)
1 tsp Worchester sauce
½ tsp dry mustard
¼ tsp hot sauce
Salt and pepper
Melt the butter in a medium skillet; add the onion, garlic and parsley and sauté until the onions are soft, add the flour, cook 2 to 3 minutes until flour is absorbed. Add the cream mixture, cook until thickened, 2 to 3 minutes. Remove from the heat and gently fold in the crab meat, adjust salt and pepper to taste. Chill the mixture for 2 hours or more. Portion chilled mixture into 3oz cakes.
2 cups of Panko crumbs or more as needed
1 egg plus the reserved egg whites
2 Tbsp of water
Whisk together, egg, reserve whites and water to make egg wash, one at a time dip the cakes in egg wash and dip in crumbs, coat cake completely, gently patting cakes in your hands. Place on a sheet pan in one layer and refrigerate for 1 hour or more.
Deep fry cakes, in 340 degree oil until golden brown.
Notes: the cakes can be frozen and then vacuum sealed in bags and fried from frozen. You can also make 1 or 2oz. cakes for appetizer or hoursd’o euvres
Here is an easy to make slaw that pairs amazingly well with the crab cakes:
Green Mango Slaw
I Granny Smith apple, julienned
1 unripe (firm) mango, julienned
1/2 red onion, cut into thin strips
1 1/2 c (packed) shredded red and/or green cabbage
3 TBSP black or regular sesame seeds
Bottled Raspberry vinaigrette
Combine all ingredients, chill.
