FOOD STATION Here comes a classic from Maryland
A good crab cake is basically a fried lump of crabmeat, held together with just the right quantity of filling. The dish is a very popular local food of Maryland in America, where it is made in many different ways. The success of the recipe lies in shredding the crab. While here the Chef tell us how to do the fried one but they can be broiled as well in which case they should be dusted with fine white bread crumbs before.
MARYLAND CRAB CAKES
1 pound lump crab meat (picked clean of shells)
1 small Spanish onion (small diced)
1 small green pepper (small diced)
2 pieces of celery (small diced)
2 slices of white bread (crusts removed, ripped up)
1 ½ tbsp milk
1 tbsp chopped parsley
Crab cake sauce
1 tbsp dijon mustard
1 egg yolk
2 egg whites
1 tsp ground allspice
1 tsp Worcestershire sauce
1 tsp old bay seasoning or cajun spice
2 tbsp mayonnaise
a pinch of black pepper
45 ml dry sherry
Canola oil, if frying
In a thick bottomed sauté pan, sauté the small diced onions, peppers and celery till onions are translucent. Remove from pan and chill. Once cold, mix the cooked vegetables with the lump crab meat making sure not to break up the lumps and chill. In a large bowl, mix milk and bread together with a fork until it becomes like a paste.
For dressing, mix mayonnaise and mustard together with all ingredients in the dressing section, finish with the sherry.
Gently fold in the panade into the crab mix, bind with the mayonnaise sauce making sure to not overdo it on the sauce. It should be moist but not soggy
Add chopped parsley, salt and black pepper to taste. Form into six patties. Refrigerate till very firm. Pan sautee in clarified butter the crab cakes till they turn brown on each side. They can be broiled as well in which case they should be dusted with fine white bread crumbs before.