Prep 15 mins
Cook 10 mins
Nothing says Bawlmer, Murlin like crab cakes Hon! This is my take on a regional favourite. Based on a Cook's Illustrated recipe I don't pretend these would be considered "authentic" Especially if you use any of the various herbs I suggest. After all. I'm a DamnYankee transplant. However, they are good.
- 1 lb lump crabmeat, picked over to remove shell fragments (preferably jumbo lump)
- 4 medium scallions, green part only, minced (about 1/2 cup)
- 1 tablespoon fresh parsley leaves, chopped (or dill, or basil,)
- 2 tablespoons dry breadcrumbs (adjust as needed based on moisture & binding)
- 1 1⁄2 teaspoons Old Bay Seasoning (absolutely no substitutions!)
- 1⁄4 cup mayonnaise
- 1 large egg, beaten
- 1⁄4 cup unbleached all-purpose flour
- 1⁄4 cup vegetable oil
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
- Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
- Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
- Chef's Notes.
- Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
- Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
- You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.
5 Stars! This makes an excellent crab cake, although it lacks ingredients commonly in Maryland crab cakes: mustard and the 2 pieces of bread normally torn in pieces, and it includes green onion and parsley. However, in a Maryland crab cake, the object is to add as little filler as possible, to showcase the crab meat, and these crab cakes deliver that. I made certain changes to make the crab cakes a healthier choice for my elderly Mom, and entered them as recipe: "Healthy Crab Cakes for My Mom" #300934. Made for PAC Sprint 2008.
Just a comment from an "original Balamoron". This has a little more "stuff" than we generally use -- but very close. DH used to work for a local, county-wide, family grocery chain, and the owner told him that the BEST "filler" was Matzo Meal - not always easily found everywhere - but truly gives a lighter, less dense (bready) consistency, and holds together beautifully ! Passover is a great time to find it in more stores.