Crab Cakes

 

MARYLAND STYLE CRAB CAKES

COURSE: APPETIZER, MAIN COURSE

CUISINE: AMERICAN

KEYWORD: CRAB CAKE RECIPE, MARYLAND CRAB CAKES

 

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 30 MINUTES

 

SERVINGS: 6

 

CALORIES: 283KCAL

 

AUTHOR: JESSICA FORMICOLA

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

INGREDIENTS

• 2 pounds jumbo lump BLUE crab meat
• 1/4 cup mayonnaise
• 1 teaspoonWorcestershire
• 1 teaspoon Dijon mustard
• 2 teaspoons Old Bay Seasoning , plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 cup Panko bread crumbs
• 1 large egg lightly beaten

INSTRUCTIONS

• Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps. 
• In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice. 
• Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
• Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet. 
• Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes. 
• Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces. 

Pizza!

 Since our last foray into pizza making, mid July, I have bought a Ooni Pizza gas oven. We seasoned the oven last week and gave it a trial run. I made 4 250 gm dough balls out of dough I made 72 hours in advance. I made my own sauce, riffing off Marcella Hazan’s simple recipe. 

The dough is pretty basic. I used bread flour and I think the handling of the dough for 72 hours is what makes it great. I took it out of the fridge day of baking and proofed it for several hours before making the pizza. I am using the Baking Steel website and technique for the dough and it does not disappoint. 

The link to the dough recipe:

https://bakingsteel.com/pages/how-to-master-your-pizza-doughs?_pos=10&_sid=8fc5f6b7d&_ss=r

The sauce is also basic but this time I used a combination of fresh tomato and canned tomato sauce.the sauce came out incredibly smooth and a little sweet despite having just tomatoes, salt, onion and Italian seasoning in it. I have a variety of garden tomatoes this year so not sure who the culprit is that added the sweetness but I suspect the Italian Pear tomato I used, new this year to the garden. 

 

More to come as we experiment with new toppings and techniques. God help my Guinea pig friends and neighbors.