Cooking Tips & Hints
                 Week 24 Featured Recipe
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MARYLAND CRAB CAKES
(click for printable version of this recipe)
This dish is definitely a plan ahead meal since you do need to refrigerate the crab cakes before cooking. The scalloped potatoes shown in the picture will be featured as next week's recipe.
TOOLS:
Cutting Board
Knife
Rolling Pin
Rubber Spatula
Small Microwave safe bowl
Large Plate
Large Bowl
Broiling Pan
INGREDIENTS:
14 saltine crackers
2 8 oz cans crabmeat
3 scallions, minced
2 tbsp unsalted butter, melted
1 tbsp unsalted butter, softened
2 tbsp mayonnaise
1 large egg yolk
1 tbsp Dijon mustard
2 tsp hot sauce
1 tsp Old Bay seasoning
1 lemon, cut into wedges

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION:
Using rolling pin, crush crackers until finely ground. Drain crabmeat and dry well with paper towels. Using rubber spatula, gently combine crabmeat, 1/4 cup cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard, hot sauce, and Old Bay in large bowl. Divide mixture into 4 parts 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. Heat broiler. Grease 8 inch square area in center of rimmed baking sheet with softened butter. Place crab cakes on baking sheet, crumb side down. Broil until crab cakes are golden brown, appx 12 to 15 minutes. Serve with lemon wedges.

HINT: I served these with a creamy horseradish sauce.

(CLICK ANY PICTURE TO ENLARGE)