Maryland Crab Cakes
By America's Test KitchenPublished on October 9, 2012
Time
45 minutes, plus 1 hour chilling
Yield
Serves 4
Ingredients
14 saltines 1 pound lump crabmeat (see note), picked over for shells3 scallions, minced2 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter, softened2 tablespoons mayonnaise 1 large egg yolk 1 tablespoon Dijon mustard 2 teaspoons hot sauce 1 teaspoon Old Bay seasoning 1 lemon, cut into wedges
Before You Begin
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.
Instructions
- MAKE CRAB MIXTURE Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently -combine crabmeat, ¼ cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl.
- 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.
- 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.
Time
45 minutes, plus 1 hour chillingYield
Serves 4Ingredients
14 saltines
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
Test Kitchen Techniques
Ingredients
14 saltines
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
Test Kitchen Techniques
Ingredients
14 saltines
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
Test Kitchen Techniques
Why This Recipe Works
To get our Maryland Crab Cakes to form without adding too much binder, we dried the crabmeat with paper towels, which allowed us to use fewer crushed crackers. We found that broiling the crab cakes on a greased baking sheet allowed us to brown the cakes without flipping them.
Before You Begin
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.
Instructions
- MAKE CRAB MIXTURE Process crackers in food processor until finely ground. Dry crabmeat well with paper towels. Using rubber spatula, gently -combine crabmeat, ¼ cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl.
- 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.
- 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments