Maryland Crab Cakes
Maryland Crab Cakes
Serves 4
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
Maryland Crab Cakes
Maryland Crab Cakes
Serves 8
1 pound small-size fresh crabmeat, such as special or claw
1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons butter, melted
Tartar Sauce, homemade or store-bought, for serving (recipe follows)
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.
Tartar Sauce
Makes 1 1/4 cups
1 cup light mayonnaise
4 cornichon pickles, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix 1 cup light mayonnaise, 4 cornichon pickles, minced, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 shallot, minced. Season with coarse salt and ground pepper.
Crab Cakes
Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes
1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving
In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
Battered Cod
Battered Cod
Recipe courtesy of Chef Armstrong
2 cups all-purpose flour, plus more for dredging
Coarse salt
1/4 teaspoon baking soda
4 cups canola oil
2 pounds skinless cod fillets, cut into 4 pieces
Marie Rose Sauce (recipe follows)
Kitty O'Shea Sauce (recipe follows)
Tartar Sauce (recipe follows)
Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.
Marie Rose Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon fresh lemon juice
Coarse salt
In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.
Kitty O'Shea Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
1 tablespoon capers
1 tablespoon nicoise olives
1 tablespoon chopped oven-dried tomatoes
Coarse salt and freshly ground pepper
In a small bowl whisk together mayonnaise, capers, olives, and dried tomatoes. Season with salt and pepper.
Tartar Sauce
Makes enough for 4 servings
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon chopped shallots
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
Chesapeake Bay Classic Crab Cakes
Chesapeake Bay Classic Crab Cakes
Makes 8 large crab cakes
1 large egg yolk
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoon cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound fresh or pasteurized lump blue, Dungeness, Jonah, or Peekytoe crabmeat, drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped fresh flat-leaf parsley
About 4 tablespoons unsalted butter
Red Cocktail Sauce (recipe follows)
Green Cocktail Sauce (recipe follows)
Really Good Tartar Sauce (recipe follows)
4 wedges lemon
1. Place egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a small food processor or jar of a blender, and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with salt and pepper.
2. Transfer mayonnaise to a medium bowl. Fold in scallions and crabmeat until well combined. Place the bread crumbs and parsley on a shallow dish and gently stir to combine. Form the crab mixture into 8 patties about 3 inches wide and 3/4-inch thick. Coat patties on all sides with the bread-crumb-and-parsley mixture. Leave the patties in the shallow dish with the bread-crumb mixture, cover, and refrigerate for at least 1 hour.
3. Place 2 large nonstick skillets over medium heat. Add 2 tablespoons butter to each pan. When butter is melted, add 4 crab cakes to each pan. Cook the crab cakes until they are golden brown on both sides and hot throughout, turning once with a spatula, about 4 minutes per side. If crab cakes begin to brown too quickly, reduce the heat. Internal temperature should be 155° when fully cooked.
4. Transfer crab cakes to plates and serve with your choice of sauce and lemon wedges.
Red Cocktail Sauce
Makes 1 cup
1 cup ketchup or chili sauce, such as Heinz
1 tablespoon plus 2 teaspoons prepared horseradish
2 dashes hot sauce, such as Tabasco
1. Mix all ingredients together in a small bowl.
Green Cocktail Sauce
Makes about 2/3 cup
8 ounces tomatillos, husked, rinsed, dried, and quartered
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons green hot sauce, such as Tabasco
1 teaspoon chopped garlic
1 teaspoon mustard seeds, toasted
1 teaspoon peeled and grated fresh horseradish
1. Place the tomatillos in the bowl of a food processor and process to a coarse purée. Remove tomatillo puree and place into a sieve, drain liquid and discard. Place the drained puree in a large bowl and stir in the vinegar, sugar, green Tabasco, mustard seeds, and horseradish.
Really Good Tartar Sauce
Makes about 1 1/3 cups
2 large egg yolks
2 tablespoons cider vinegar
1 cup peanut or canola oil
1/4 cup pickle relish
3 tablespoons chopped parsley
1 tablespoon Dijon mustard
Pinch of cayenne
Coarse salt and freshly ground black pepper
1. Put the egg yolks in the bowl of a food processor or jar of a blender and, with the machine running, gradually add the vinegar. Continue processing and gradually add the oil until the mixture is emulsified. Transfer the mayonnaise to a bowl and stir in relish, parsley, mustard, and cayenne. Season to taste with salt and pepper. Cover and store in the refrigerator for up to 1 day.
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