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Maryland Crab Cakes

Source of Recipe

"The Southerner's Cookbook: Recipes, Wisdom, and Stories"


Recipe Introduction

"In Maryland, crab cakes are practically a religion. That's why Spike Gjerde, chef and co-owner of Baltimore's Woodberry Kitchen, doesn't make concessions when it comes to their quality, serving them only when crabs are in season. 'We get fresh Chesapeake Bay crab from April to early November,' he says. Different picking houses may produce crab that is more or less 'clean,' but the meat still needs a final check, and the chef is particular about the process. 'The hallmark of a great crab cake is that it's devoid of shell but with the lumps intact,' he says. At the restaurant, Gjerde uses a black light to illuminate any remaining bits of shell. But for the home cook, his advice is simple: take your time. The effort, we can assure you, will be well worth it."

List of Ingredients

â—¦ 1 pound jumbo lump crabmeat, picked over
â—¦ 1 large egg
â—¦ 3 tablespoons mayonnaise
â—¦ 1 cup fresh breadcrumbs
â—¦ ¼ teaspoon ground moderately hot red pepper, such as Aleppo or Marash, or ½ teaspoon sweet paprika
â—¦ Scant 1 teaspoon ground black pepper
â—¦ Pinch of cayenne pepper
â—¦ Scant 1 teaspoon freshly squeezed lemon juice
â—¦ ½ teaspoon kosher salt
â—¦ Canola oil or grapeseed oil for frying


Recipe

Place the crabmeat in a bowl and keep it cold. In a separate bowl, whisk the egg with the mayonnaise, then add ¼ cup of the breadcrumbs and add remaining ingredients except the oil, mixing well. Scrape the egg mixture over the crab and fold it in gently with a wooden spoon or your hands. Let the mixture rest in the refrigerator for 10 minutes.

Sprinkle the remaining ¾ cup breadcrumbs on a plate. Divide the crab mixture into quarters; gently form each portion into a loose ball and gently press onto a plate to form a disheveled patty. Repeat with the remaining crab.

Place a large skillet over medium heat and add about ½ inch of oil. Heat until the oil is shimmering but not smoking. Carefully add the crab cakes and cook until nicely browned on the bottom, 3 to 4 minutes. Flip and cook until the second side is golden brown, about 2 minutes. Remove from the pan and serve immediately.

Serves 4



• Tip:
Fresh-made breadcrumbs (day-old bread with crusts removed, pulsed 5 or 6 times in a food processor) are crucial for crab-cake success; they soak up the egg mixture and gently hold everything together. Don't use canned crumbs unless you want a gritty cake.