Maryland Style Crab Cakes - 1

Recipe Ingredients

1		Egg
1/2 cup	118ml	Mayo
1/2 teaspoon	2.5ml	Garlic - minced
3		Tabasco - to 4 drops
2 teaspoons	10ml	Worcestershire
		Salt and white pepper
2 lbs	908g / 32oz	Crab
1/2 lb	227g / 8oz	Red bell pepper - minced (medium)
1/2 lb	227g / 8oz	Gold bell pepper - minced (medium)
2		Celery - minced
1/2		Red onion - minced (small)
1/2		Jalapeno - peeled, minced
3/4 cup	109g / 3.8oz	Breadcrumbs
		Mustard Cream Sauce
2 teaspoons	10ml	Shallots - minced
2 cups	474ml	Dry white wine
2 cups	474ml	Heavy cream
4 tablespoons	60ml	Dijon

Recipe Instructions

Crab cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper. Mix well to make a sauce. Combine crab with vegs and add to sauce.

Sprinkle breadcrumbs over mixture. Carefully mix with hands to combine well. Divide into 18 parts and each into a biscuit size cake.

Preheat oven 450F

Preheat skillet with a mixture of butter and oil (1/2 and 1/2). Cook cakes to light golden brown on one side. Turn over and place in oven 5 minutes. Do not over-brown.

Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream.

Reduce to desired consistency; strain and serve.

Source:
Cooking Light, June 1995, page 85

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