CHESAPEAKE BAY CRAB CAKES

I love Maryland (aka Chesapeake Bay) crab cakes and I can get the crab meat fresh here in Eastern Virginia. Here is a traditional recipe for Maryland crab cakes with a crab sauce (Beurre Blanc).

1 large egg 

¼ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 t prepared horseradish (optional)
Zest of 1 lemon

1 T finely chopped parsley
1 t freshly ground black pepper

½ t sea salt

15 butter or saltine crackers finely crushed 

1 lb fresh jumbo lump crab meat

1 T avocado oil or other neutral flavored oil

1 T unsalted butter

In a large bowl, whisk the egg until frothy, then whisk in the mayonnaise.  

Whisk in the rest of the ingredients except the cracker crumbs and crab meat.

Gently mix in the cracker crumbs and crab meat.

Scoop and gently shape mixture into 6 balls, about ½ cup each, do not flatten.

Place on a plate, cover and refrigerate at least 30 minutes.

In a 10-inch cast iron skillet, heat oil and butter over medium heat.

Add crab cake and cook until golden brown on underside, about 4 to 5 minutes.

Flip over and finish in a 350 degree oven for about 8 to 10 minutes.

Beurre Blanc Sauce

1 ½ cups white wine

2 shallots, chopped

¼ cup champagne or white wine vinegar

1 sprig thyme

1 t Dijon mustard

2 t minced chives

Over medium heat, reduce by half.

Add 1 stick butter, cubed.

Strain burre blanc and add Dijon mustard, and minced chives.