… in fact I’m pretty sure he’s still mourning that fact that he’s giving it up.
This is the first time he’s shared…
1 tablespoon stone ground whole grain mustard
1/4 cup mayo
1 whole egg
1 egg yolk
1 tablespoon old bay
Juice from half a lemon
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon sea salt
1 lb Maryland blue crab (although if you’re not in Maryland, I suppose we could make an exception)
2 sleeves Ritz crackers, finely crushed
Mix first 9 ingredients in a bowl (everything except the crab and crackers).
Gently fold the crab into the mixture.
Gently fold a quarter of the crackers in at a time until you’re able to create a loose ball. They’re tasty, but don’t overdo it on the crackers. Only use what you need to bind the cake together.
Pat mixture into palm sized patties and place on a pan lined with parchment paper. Cover the pan and cakes with plastic wrap and cool for at least an hour in the refrigerator before cooking.
To cook, heat peanut oil (or another high temperature stable oil) to 350 degrees in a skillet (preferably cast iron). Use enough oil to cover half the cake when placed in the skillet. Cook till golden on each side, then finish in a 350 degree oven. Crab cake should have an internal temp of around 150 degrees.
A note on crab meat prep:
Keep the crab meat in ice water and as cold as you can while removing any additional shell. It will help keep the lump together for better results.
We also like to soak the crab meat in ice milk (just what it sounds like) for an hour before getting started.
1 head green cabbage, finely shredded
2 large jalapenos fine diced (exclude seeds)
1/4 cup Greek yogurt
1/4 cup mayo
2 tablespoons sugar
2 tablespoons apple cider vinegar
2 teaspoons celery salt
1 teaspoon caraway seeds
White pepper to taste
Combine all ingredients in a bowl and let set for at least 15 minutes to marry the flavors.