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Fish & Sea Foods
Maryland CRAB CAKES by Judith Treharne – Two Best Complimentary Sauces Ever
MARYLAND CRAB CAKES by Judith Treharne EQUIPMENT: Large stainless mixing bowl, stainless cookie sheet, large skillet or electric 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’ll 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 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. TRADE-IN your old cookware and TRADE-UP to 9-Ply Ultra-Tech II 316ti Magnetic Waterless Cookware with Titanium. See it HERE! Quick Tartar Sauce EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons PREPARATION TIME: 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. The Best COCKTAIL SAUCE You Ever Had EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons PREPARATION TIME: 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 measure 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
Home & Plate | RECIPES
The secret to these classic crab cakes is that the succulent crab meat is mixed with just the right amount of crunchy Panko breadcrumbs.
Seafood
These crab cakes use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious Horseradish-Sriracha Remoulade.
Seafood Dishes
The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and co
mes together in less than half an hour. We’ve also included a salmon variation if you’re not in the mood for crab.
