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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. |
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| TOOLS: |
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Cutting Board
• Knife
• Rolling Pin
• Rubber Spatula
• Small Microwave safe
bowl
• Large Plate
• Large Bowl
• Broiling Pan |
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| INGREDIENTS: |
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14 saltine crackers
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2 8 oz cans crabmeat
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3 scallions, minced
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2 tbsp unsalted
butter, melted
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1 tbsp unsalted
butter, softened
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2 tbsp mayonnaise
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1 large egg yolk
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1 tbsp Dijon mustard
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2 tsp hot sauce
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1 tsp Old Bay
seasoning
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1 lemon, cut into
wedges
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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| PREPARATION: |
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| 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.
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PICTURE TO ENLARGE) |
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