Maryland
Style Crab Cakes
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| Photo Credit: William Pruyn |
Executive Chef Taylor Boudreaux
Yields 6-8 crab cakes
Ingredients
1 lb Jumbo
Lump Crab Meat
1 T
Dijon
1 T
Worcestershire Sauce
½ T
Fresh Thyme Leaves
¼ cup
Panko breadcrumbs
¼ cup
Mayo
1 egg
½
Lemon, juiced
½ T Old
Bay Seasoning
Procedure
In
a non reactive bowl whisk together the egg, mayo, lemon juice, Worcestershire,
thyme, Old Bay, and Dijon.
In
a separate bowl gently pick through the crab to remove any shells. Be careful
not to shred the crab meat. Pour the
whisked mixture over the crab and gently coat, by tossing the crab with your
hands allowing the crab to fall between your fingers.
Sprinkle
the Panko over the crab and gently toss again. Cover the bowl and refrigerate
for 30 minutes to allow the Panko to soak up any liquid.
To
form the cakes use a small ring mold. Place the portioned crab mixture into the
ring mold and spread evenly. Gently press out any excess liquid and place in a
pan that has been lined with plastic wrap.
Refrigerate.
To
cook spray a clean pie tin with pan release and place the crab cakes onto the
tin. Bake at 500 degrees for 8-10
minutes. Crab cake should be hot all the
way through. Remove the cakes from the pie tin using a fish spatula to
plate. Handle them as little as
possible. Presentation side will be the side that was down. It should be a
perfect golden brown.
At
Napa Valley Grille Boudreaux’s crab cakes are served with a classic remoulade,
blood orange segments, and small herb salad.
