THE DRUNK CHEF'S HOMETOWN MARYLAND CRAB CAKES

The Drunk Chef's Hometown Maryland Crab Cakes image

Somebody asked me to post my recipe for Maryland crab cakes- so here it is. I was born and raised in Baltimore and Annapolis and have cooked in all types of restaurants in the area. I've tasted crab cakes from all over the state (and elsewhere, of course) and the most important thing I've learned thus far is to always showcase your main ingredient when working with seafood- shellfish especially- so really make it about the crab. Personally, for crab cakes- I don't like a lot of filler, I want big pieces of crab meat that i can really bite into when eating, and I'm always looking for that delicious heat from the Old Bay. I know it's a bit expensive buying the claw meat in bulk but its a worthwhile extra expense in my book; if you live near the sea always go for fresh local seafood. However It IS ok to put a bit more ingredients in your crab cakes- but only gentle additions the cake that you're sure wont overpower the crab (veggies such as green pepper or onions should be minced very, very fine to ensure those expensive chunks of crab meat stand out in your cakes). Crab cakes are such a versatile meal that they can literally be prepared with just about everything; and they are- all around the world. I once worked with an Asian chef who insisted on a sweeter crab crab including a pureed blend of smashed red and white grapes. Not my cup of tea... What really makes a crab cake a Maryland crab cake, though? The answer: Old Bay Seasoning- a Maryland spice blend that's not actually available in all stores throughout the country but can be ordered online. Check out their website if you can't find it in your store (there's some tasty recipes on there as well). Also, don't forget to serve Tar Tar sauce with your crab cakes either! I've heard some people say that they don't like the Tar Tar sauce but the truth is that when made correctly for a crab cake it seriously enhances the entire dish. When cooking in a restaurant you don't have the option of imposing your will upon your customers regarding the dishes you're sending out- so you can't start sneaking things into dishes. However, when I have a cook-out or party at my home- whether you like it or not- your gonna have some Tar Tar sauce on that damn crab cake. And, of course, a cold beer. Enjoy!

Provided by Drunk Chef

Categories Crab

Time 1h8m

Yield 6 crab cakes, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb crab claw meat
2 teaspoons Old Bay Seasoning
1 1/2 tablespoons Worcestershire sauce
1/2-1 tablespoon Dijon mustard
3 tablespoons mayonnaise
1 egg (or 2 Egg Whites)
2 slices white bread (Dried)
1 teaspoon milk
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh onion (finely minced)
1/2 teaspoon black pepper
1/2 cup breadcrumbs
canola oil (for frying, use Olive Oil if Broiling)

Steps:

Make these patties 1/2 hour to 1 hour before you want to cook them and let them set up in the fridge covered with a piece of plastic wrap.
Note that the dried slices of bread ARE going into the mix while the bread crumbs ARE NOT. Right before frying- coat the cakes lightly with the breadcrumbs on each side.
Gather all your ingredients and 2 large mixing bowls. If you have a large wooden spoon- use that; if not- put it on your shopping list. Mince your onion and chop your parsley. Chop your sliced bread up in small cubes. Beat your egg. Chop your claw meat into 1 square centimeter cubes (or just tear into pieces).
In one bowl: mix onion, bread, and milk. Then add: mayo, dijon, worcestershire sauce, egg. Mix well.
Make sure there's no moisture in your second bowl so the seasonings don't stick. In your second bowl: Place your crab meat in bowl. Season evenly with the black pepper, parsley, and Old Bay seasoning.
Add the seasoned crab meat to the mixture in the first bowl and mix together gently. You paid extra for those big claw portions so don't go smashing them all up when your mixing.
Form the mixture into crab cakes as big or as small as you like them and place them on something flat that can fit in the fridge ( I use a hard plastic cutting board). Spray the cutting board very lightly with cooking spray to keep the cakes from sticking while in the fridge. Cover with plastic and put in fridge for 1/2 - 1 hour.
If you are frying your cakes (recommended) I would use Canola Oil in your pan. If you are broiling- I recommend coating the baking sheet with Olive Oil and also drizzling just a little Olive Oil over the tops of your cakes.
Pour your breadcrumbs on a dinner plate and coat each side of your crab cakes lightly with them.
Heat the Canola Oil in your pan over a medium-high heat. When the oil starts putting off a little smoke it should be ready. You want to hear a little sizzle when you drop your crab cakes in the pan- that's how you know your oil is at a good frying temperature.
Once you have your crab cakes in the pan- give them a minute to just sit- undisturbed. After about a minute- gently start shaking your pan- you want to see some movement in the pan to ensure they're not burning. Make sure they're not cooking too fast- if you start to smell a burn coming on- lift the pan off the heat and flip the cakes- reduce heat and return pan to stove.
The method I use for cooking a perfect crab cake is simple- my fingers. Tilt your pan just enough to move the oil down to one side of the pan- feel around the bottom of one of the cakes at the top of the pan. The cakes are ready to be flipped when they begin to crisp around the bottom edges. If you have more sensitive fingers (like normal people) just simply use a slotted spatula to lift the cakes out of the pan and look at the bottom of the cake- when it's nice and golden-brown you can flip them.
Don't depend on a timer to cook when pan frying because that's not always reliable. Use your eyes and your fingers.
Take a big dollop of Tar Tar sauce in the middle of a plate. Take a spoon and push down in the middle of the dollop and lightly spread in circles to make a perfect little bed for your crab cake. Place your crab cake on its bed and serve with your favorite sides.
I'll add a recipe for Tar Tar sauce sometime soon. For now- just use your favorite.