Maryland Crab Cakes
Topic and Skill – Sauté (Episode #4): Everyone in Maryland has their own crab cake recipe, but believe me, one can’t be a top shelf caterer in Annapolis, Maryland without making outstanding crab cakes for the discerning audience.
A thick crab cake (¾ to 1-inch or more) will need to be cooked at medium to medium low as the inside needs to cook thoroughly while not overly browning the outside. A thinner crab cake can be cooked at a higher temperature, medium to medium high to reach golden brown on the outside and the inside is thoroughly cooked.
- 2 lb jumbo lump crab
- 1 lb claw meat
- 2 Eggs
- 1 cup mayonnaise (freshly made if possible)
- ¾ cup rice flour
- 1 tablespoon dry mustard (Colman’s)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1 teaspoon unsalted butter, for sautéing
In a large bowl, blend eggs and mayo with a whip. Add dry ingredients and whip until smooth.
Fold in crab meat until well combined. Don’t break up those beautiful jumbo lumps.
Portion mixture with scoop or cup measure ensuring cakes are packed tightly.
The sauté pan should be heated to the thickness of the crab cake using the guidelines above.
Sauté cakes in butter until lightly golden on one side (approximately 7 to 8 minutes), flip over and avoid patting down for a few moments to allow egg and rice flour to set, and then gently pat to even out.
Cook to a light golden brown (approximately 7 to 8 minutes). Push on top slightly towards the end of the cooking process – if any liquid comes out cook a little longer. Plate and serve.
Explore More Recipes
This is an ‘emulsion’ vinaigrette recipe. For a thick, creamy dressing, add oil very slow, whisking constantly.
Oven roasted asparagus and homemade chicken stock make this soup rich in flavor. Season slowly.
Nothing beats the flavor of homemade chicken stock. Don’t be shy, it’s not difficult to make. Craig walks step-by-step.
Make-ahead recipe! Prep chicken and refrigerate in an oven-proof dish, then finish in the oven for 45 mins prior to serving.
A classic chicken piccata recipe optimizes all parts of the bird with sautéing and a white wine pan-reduction sauce.
This pork shoulder recipe uses heritage breed hog which produces a reddish color meat. The fat is luscious with great flavor.
Hangar steak is a little known cut with for maximum flavor. This quick skillet recipe includes Maderia sauce.
Succotash is best with the freshest, local ingredients. When combined the sum of the ingredients is far greater than individually.
The secret to great pasta carbonara (besides fresh bacon and eggs) is ‘Mise En Place’ or gathering what you need before you begin.
The key to making perfect fries at home – crispy on the outside, smooth, warm and mellow on the inside – is to fry them twice.
Making a great omelette is an essential part of being a good cook. And essential to making a great omelette is egg selection.
Traditional New Orleans recipe for cherry bread pudding with whiskey bourbon sauce. Perfect finishing touch to a great meal.