How-To Make Maryland Crab Cakes

We’re not messing around with our crab cake recipe. Farideh Sadeghin, Maryland-native and MUNCHIES Culinary Director, makes a crab cake that is 99% lump crab meat. There is no filler in this cake! It’s pure, delicious Maryland blue crab meat. Spoiler alert—Old Bay is involved. Or as Farideh calls it, “Old Bae.”

Check out the recipe here: https://munchies.vice.com/en_us/article/jpk3k3/crab-cake-sandwich

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You know I feel like crabs give Maryland there’s a bad name see poor like I got crabs in Maryland er well don’t bother me I’m crabby like it’s so stupid we’re better than those dumb puns Hi I’m Faraday the culinary director twenties and we’re here the munchies Test Kitchen today for making crab cakes you might know me as being Iranian and Italian I’m also from Maryland and in Maryland we love crabs we’re doing a really simple crab cake with just all lump crabmeat

And then serving it simply with tartar sauce that’s all so what you need to be crab cakes is about one and a half pounds of crab meat since I’m from Maryland I like to and I like to go crabbing and pick crabs I also have some fresh crabs here that have steamed with

Old Bay and beer these are Maryland blue crabs the best of the crabs so first things first I’m gonna show you guys how to break down a crab it’s really easy everyone kind of I feel like has their own way we use have these block parties

And I was a kid and there we line the streets with tables and you always turn out newspaper some people look still ready sit there and pick and eat and pick and eat I am a weirdo and I hoard my meat and I sit there and pick all the meat and make a

Huge pile and then I soak it in butter but it’s so good this is a female crab you can tell it’s a female because she has kind of an apron you can kind of take that part off you’re just gonna break open the shell like this break off

All the limbs first this this back one the back fin that’s where all the lump crabmeat is but you can usually pull out the whole lump on that and just make stuff good anyways you want to get rid of all that stuff I love this yellow

Mustard I call it mustard it’s like just poop or something I think but it’s really good it’s just delicious I mean who doesn’t doesn’t love that little Oh poop all right so I’m just gonna break that guy in half just like this so all in here is all the crab meat some people

You know you can sit there and take a knife and cut it in half I just use my fingers to kind of open it up like and it’s just coming right out of there so I prefer the back fighting crab me because I’m a snob but like the claw

Meats really good – it’s just not as sweet as the funny so as you can see three crabs only yielded me this amount of meat and maybe one and a half pounds so we bought something fine but I can add this now we have a little over one

And a half pounds you want to keep eating it anyways we’re gonna clean up here I make our crab cakes so I’ve got one 1/2 pounds of crab meat here I’m gonna add into it about 1/4 cup of mayonnaise 1 whole egg gonna put in a tablespoon of Dijon mustard as well the

Dijon has a nice richness to it but that’s marylanders really prefer a tablespoon of Worcestershire sauce and then old fat Oh LD BAE I feel like you can’t really have crabs without old bay in general all right one tablespoon right on I’m gonna go in with my hands

So get in there break up that egg I’m gonna like toss this rather gently because I want to keep the lumps kind of intact a bit this is basically as pure as pure crab yeah when it comes to a cake you could 100% add in here right now

Bread crumbs if you want but I don’t think it’s necessary but that’s also why I’m going to broil it so you can also taste it for seasoning I know there’s a raw egg in here chill out not that big a deal okay I’m not gonna die yet so I’m

Just gonna form this into four crab cakes you can make more you can also make these like little mini guys you can make them big you can make them for one giant crab cake if you want it to be that but no one does that ever

So we’re gonna do it like just like this nice big old big old crab cake like that we’re gonna put a knob of butter onto each seems like a half a tablespoon or so and then I’m gonna put it under the broiler for about five minutes until

They’re nice and golden and like heated through if you didn’t have a broiler you could put it in a really hot oven like 450 degrees some butter on ZUP golden brown take it out good to go so the crab cakes are under the broiler make sure to

Keep an eye on them meanwhile we’re gonna make some tartar sauce so tartar sauce homemade is very simple it just requires about half a cup of mayonnaise the zest and juice of a lemon small shallot kind of mince up really finely tablespoon of capers and gherkin

Pickles do use any pickle you want and some parsley all right I’m gonna cut up my little shout over here I’m gonna chop up some gherkins for here – you just roughly chop them capers roughly chop these capers as well so I’m just gonna chop up some parsley in here

Finely chop it up the zest of a lemon we’ve got a half a cup of mayonnaise I’m gonna squeeze in you may only need like half of it needs like a tablespoon of juice – see this is a really juicy lemon I mean I need all that juice oh yeah beautiful-looking crabcakes over

Here okay we’re gonna plate up these guys at home like usually like you’ll get like two crab cakes like that like it that’s like one person load her up here we have our jumbo lump crab cakes with homemade tartar sauce it was just perfect sometimes you go and you get your crab

Cakes you’re really getting cheated because there’s they’re just full of bread and bread crumbs not in these guys these guys are just pure beautiful lump crabmeat so a good crab cake should be okay this pays a little bit of lemon on the top that’s perfect all grab tastes like summer you