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CHESAPEAKE BAY CRAB CAKES

Yield

6 crab cakes

Time

3 hours 30 minutes

Indulge in Chesapeake Bay crab cakes with succulent blue crab meat and minimal filler. A classic dish with irresistible flavor and perfect blend of seasonings

INGREDIENTS

‣ 1 pound blue crab meat, drained and any shells/cartilage removed ‣ 20 saltine crackers, crushed fine ‣ 1 tablespoon fresh chopped chives, or parsley, plus more for garnish ‣ 1/4 cup mayonnaise ‣ 1 large egg ‣ 1 tablespoon Dijon mustard ‣ 1 teaspoon Old Bay seasoning ‣ 1 tablespoon worcestershire sauce ‣ 1/4 cup canola oil ‣ 1 tablespoon salted butter, cut into 6 pieces

1

Grab a large bowl and mix together the crab meat, crushed saltine crackers, and chives.

MIX THE CRAB MEAT

2

In another bowl, whisk together the mayonnaise, egg, dijon mustard, Old Bay seasoning, and Worcestershire sauce.

MIX THE BINDER

3

Pour this mixture over the crab meat mixture and stir to combine. Once done, cover the bowl with plastic wrap and let the mixture chill in the fridge for three hours.

COMBINE

When you’re ready to cook, preheat your oven to broil on high, and make sure a rack is placed 6-8 inches from the top. Add canola oil to a 10-inch cast iron skillet and warm it up over medium heat. While the skillet heats up, remove the crab cake mix from the refrigerator and mix the crab meat one last time. Then, scoop out and form six large crab cakes.

4 - PREPARE TO COOK

5

Add the crab cakes to the skillet and cook until the underside is golden brown, which takes about 5-8 minutes. Make sure to check each crab cake every minute or so to ensure they cook evenly.

PAN FRY THE CAKES

6

Remove the pan from the heat and place 1 piece of sliced butter on top of each crab cake. Then, put the pan in the heated oven on the top rack.

ADD BUTTER THEN BROIL

7

Broil the crake cakes until golden, then allow them to rest for 5 minutes.

BAKE THEN COOL