May 19

Maryland Crab Cakes

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• Maryland Crab Cakes [View Recipe]

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  Ingredients

  • 1 pound crab
  • 1 teaspoon olive oil
  • 1/4 cup onion (minced)
  • 1/4 cup bell pepper (minced)
  • 1/4 cup bell pepper (minced)
  • 1 clove garlic (minced)
  • salt & pepper
  • 1 cup bread crumbs (divided)
  • 1/2 teaspoon lemon thyme (leaves only, chopped)
  • 1 tablespoon chives (snipped with scissors)
  • 1/2 tablespoon parsley (chopped)
  • 1 tablespoon Old Bay seasoning
  • sprinkle cayenne
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • butter

  Instructions

  We start by heating a pan over medium-low heat with the olive oil. We add the onion and sweat for a few minutes. Next we add the red and green bell peppers and cook for another few minutes over medium heat. We add the garlic and some salt and pepper and stir for a minute. We spread the cooked vegetables onto a plate and put in the fridge for a quick cool.

  We pre-heat the oven to 450 degrees. We are making frozen fries tonight as well, but we also will place the browned crabcakes in the oven to heat through. Now we mix up our bread mixture. In a large bowl we combine 1/2 cup of bread crumbs, the lemon thyme, chives, parsley, Old Bay seasoning, and a sprinkle of cayenne. In a cup, we combine the egg, Worcestershire sauce, and lemon juice. We set aside our wet and dry ingredients and take the crab out of the fridge.

  We rinse our crab meat in a colander quickly and pick over for any shells or cartilage. We pour the rest of the plain bread crumbs onto a dinner plate and season with a little freshly ground black pepper. We combine the dry bread crumb mixture, cooled vegetables, and wet egg mixture together in the large bowl and stir with a fork. Next we gently add in the crabmeat and mix with our well-washed hands. We form 4 large crabcakes, they are barely held together so we are very careful, and dip in the bread crumbs on the dinner plate. We keep the four crabcakes on the bread-crumb plate and refrigerate for a few minutes. If we had more time, we would like to chill these for an hour to set up, but we are hungry!

  In our non-stick pan, we heat 1 tablespoon of olive oil and 1 teaspoon of butter to pan-fry the crabcakes. When hot, we gently place the 4 crabcakes into the pan. We brown on one side for a few minutes, add a little more olive oil and butter, and turn the crabcakes. When the cakes are nicely browned, we place in a baking dish and put in the oven for a few minutes to heat through.

• Cocktail sauce
• Sauteed spinach with bacon
• French fries