When I am in the mood for crab but don’t want the mess & hassle of cracking shells and digging the meat out, nothing fits the bill like a crab cake. I’m not talking about a crab cake that’s mostly crappy breadcrumbs and other cheap fillers, I’m talking a cake filled with lush, sweet crab meat and little more.
The September 2018 Food & Wine Magazine features their 40 “Best Ever Recipes,” which lured me in with a luscious chocolate cake on the cover, but they hooked me with this recipe for crab cakes, nine pages from the back of the magazine on page 95!
Andrew Zimmern’s Baltimore Style Crab Cakes
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard (See note below)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed (See note below)
- 1/4 cup canola oil (See note below)
- Lemon wedges, for serving
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture. In Andrew Zimmern’s words, if you don’t over mix, and don’t pack your mounds too tightly, you will experience “pure, unadulterated crab cake heaven.” Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1+1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
- Tip 1: If you prefer, you can substitute 1 1/2 tsp yellow or spicy mustard and omit the Dijon mustard and hot sauce
- Tip 2: You can substitute 1/2 cup Panko crumbs for the saltine crackers
- Tip 3: You can substitute any lightweight oil for the canola oil. I prefer olive oil.
- Tip 4: If you plan to serve these as appetizers you can scoop them with a small cookie scoop, a soup spoon or melon baller – depending on whether you want them to be a 1 or 2 bite app.
- MAKE AHEAD Crab cakes can be prepared thru Step 2 & refrigerated overnight
The recipe as written serves 4 people 2 patties each alongside a peppery arugula salad topped with diced mango, pineapple & cucumbers with a squeeze of lemon juice & a tablespoon of vinaigrette dressing. #ThisGirlLovesToEat
This recipe was originally published in 2012, and also appears on Andrew Zimmern’s website. Food & Wine Magazine recommends pairing these crab cakes with a Muscadet. #GirlsGoneWine I’m not familiar with Muscadet, so I looked to my go to wine reference site, Wine Enthusiast, for an education on this brisk, lemony wine from the Loire Valley region of France. Wine enthusiast says the flavor profile of Muscadet wine can vary from very neutral to tangy and saline. Basic Muscadet wine is light in body and light in flavor, and may have a little spritz. Higher quality examples lean more towards a tangy saltiness and notes of flinty minerality, with a smooth texture and friendly, approachable nature. As for specific recommendation, here’s a very affordable option:
Bougrier Les Martinieres – This crisp, fruity white is an enjoyable accompaniment to shellfish and light appetizers. Its light sweetness adds richness to the light lemon, mineral and peach notes. Total Wine $10.99
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