krabby patties

oops, a little heavy on the remoulade

Apparently nobody bothered to tell the weather that it was Spring! This forever-long winter really makes me wish for a nice summer day. One preferably spent at the beach or pool, lazying about drinking cold beer and reading magazines or tween fantasy fiction (Hunger Games, Twilight, etc.)… And of course, ending with a big ol’ bushel of blue crab, heavily doused in Old Bay.

cast of characters wet mix

Living in the DC area, Maryland (specifically, Baltimore) gets all of the blue crab glory. But growing up in Virginia Beach, I remember spending many a Saturday at the Chesapeake Bay with a chicken leg tied to some string, trying to catch some blue crabs of my own.

all mixed up pattied up

While I haven’t gone crabbing in quite some time, those childhood feasts with newspaper lined tables and mountains of crab are a very special memory. I can’t wait to indulge in some blue crabs this summer, but in the mean time, here’s a recipe for crab cakes that can be made any time of year.

crab cakes

crab cakes
printer-friendly recipe
serves: 6-8

ingredients:
1 large egg, beaten
3/4 teaspoon Worcestershire sauce
3/4 teaspoon lemon juice
1/2 teaspoon hot sauce
1 teaspoon Old Bay
3/4 teaspoon Dijon mustard
1/2 cup  mayonnaise
3/4 cups panko*
1 tablespoon melted butter or olive oil*
1/4 teaspoon salt*
1/2 pound backfin or claw crab meat
1 pound lump crab meat (jumbo lump is best)
Canola oil
Lemon wedges, for serving

directions:
Combine the egg, Worcestershire sauce, lemon juice, hot sauce, seafood seasoning, Dijon mustard, and mayonnaise in a small bowl. Place the panko in a separate, larger bowl and toss with the melted butter or olive oil. Lightly mix in the crab meat to combine with the breadcrumbs. Add the wet ingredients to the crab mixture and combine lightly. Portion into 6-8 cakes and refrigerate for at least 1 hour. In a large skillet, add enough canola oil to cover the bottom of the pan and heat until shimmering. Add the crab cakes and cook over moderately high heat until deep golden brown and heated through, about 3 minutes per side. Serve with lemon wedges.

*note:
Instead of panko, melted butter/olive oil, and salt, use 3/4 cup of crushed Ritz crackers.

remoulade

remoulade sauce
printer-friendly recipe
yields a little more than 1/2 cup

ingredients:
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons pickle juice or relish
2 teaspoon lemon juice
1/2 teaspoon sweet paprika
1 teaspoon Old Bay
1/2 teaspoon prepared horseradish
Dash of hot sauce, to taste

directions:
Combine all of the ingredients in a small bowl and refrigerate so the flavors can blend. Adjust seasonings to suit your tastes!

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3 Responses to krabby patties

  1. Lisa says:

    I love crab cakes! These sound great!

  2. Aunt Chris says:

    I too used to go crabbing when I was a kid. We used the chicken necks cause after all, who eats the necks? Your recipe sounds great and I’ll be trying it the next time crab goes on sale. There’s no place to go crabbing in the Hudson Valley. 😦

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