Prep + Cook: 30 minutes + time to chill
Maryland is famous for its crab cakes, so after living in the Free State for more than a decade, I thought it was time I learned how to make my adopted state’s favorite dish! If you don’t eat shellfish, use canned salmon or tuna instead. Serve with Crispy Rosemary Potatoes and celery sticks with Boursin cheese.
1/4 cup reduced-fat mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasoning
Juice of 1/4 lemon (about 1 tablespoon)
2 tablespoons chives or scallions, minced
1 pound fresh lump crab meat, picked through carefully to remove any shells and cartilage (or 16 ounces canned tuna or salmon, drained)
10–15 stoned wheat crackers, crushed, or bread crumbs or panko (1 cup total)
2–3 tablespoons olive oil
1–2 tablespoons butter
1 cup cocktail sauce (or make it by combining ketchup with creamy horseradish and fresh lemon juice to taste) (optional)
1. In a large bowl, whisk together egg, mayonnaise, Worcestershire sauce, Old Bay, lemon juice and chives. Fold in crab and 1/2 cup of the crushed crackers and combine thoroughly.
2. (Start the potatoes now if serving them.) Line a baking sheet with wax paper. With wet hands, form the crab mixture into about 12 cakes, each about 2-inches wide by 1/2-inch high. Press them together firmly, but don’t mash them. Using your hands, sprinkle and press the remaining crackers into the cakes to form a crust. Refrigerate 30 minutes to 12 hours, if time allows (or at least 10 minutes, if not).
3. When ready to cook the crab cakes, heat 2 tablespoons olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. When butter starts to bubble, add the crab cakes and cook on each side until well browned, 3 to 5 minutes per side (and slice the celery, if you serving). Add the remaining oil and butter to the pan, if necessary, after flipping. Remove the cakes to a paper-towel-lined palte to drain. Serve hot (you can keep them warm in a 300F oven, if necessary), with cocktail sauce (if using).
Do Ahead or Delegate Crush crackers, make cocktail sauce (if using) or completely prepare and refrigerate the crab cakes.
Scramble Flavor Booster Double chives, use seasoned panko and/or mix 1/2 tablespoon horseradish or mustard into the mayonnaise mixture.
Tip If you have leftover crab cakes, put them on a bun or English muffin for tomorrow's lunch sandwich.
Side Dish suggestion To make Crispy Rosemary Potatoes, preheat the broiler and place the rack 4 to 6 inches from the heat source. Cut 4 unpeeled white or baking potatoes into 1-inch pieces, and toss in a roasting pan with 1 to 2 tablespoons peanut or olive oil, 1/2 teaspoon kosher salt and 1 teaspoon fresh or dried rosemary. Broil potatoes 15 to 25 minutes, until browned, flipping occasionally so they brown evenly and don't stick.
Side Dish suggestion Trim and cut 6 to 8 celery stalks into thirds and dip in Boursin light herbed cheese. Or fill celery with cheese before serving.
Nutritional Information per crab cake (% based upon daily values):
Calories 90, Total Fat 5g, 8%, Saturated Fat 1.5g, 8%, Cholesterol 50mg, 17%, Sodium 170mg, 7%, Total Carbohydrate 2g, 1%, Dietary Fiber 0g, 0%, Protein 7g, Sugar <1g