#crab #crabcake #seafood
FULL RECIPE: https://tastefullygrace.com/crab-cakes/
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Big on crab with little filler, this Maryland-style crab cake recipe makes the most tender, flavorful crab cakes in the oven, without the stress and mess!
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Loaded with crab and minimal filler. Make Maryland crab cakes right at home. Where am I? Honestly, I don’t even know where I am at this point. We’ve moved. This is temporary living quarters. So, you’re going to see me here hopefully relatively temporarily, but um get used to it cuz this is the new kitchen for Tastefully Grace. and we’re trying out this new kitchen with an amazing recipe. Crab cakes. Maryland crab cakes. So, we’re talking minimal filler. It’s all about the crab. So, you probably guessed we’re starting with crab. I have two containers of lump crab that I bought in the grocery store. It’s refrigerated crab. I can’t get fresh crab around here, so we’re stuck with the kind in the refrigerator section, but it works pretty well. And if you can find jumbo lump, that’s even better. It’s bigger pieces of crab, but I couldn’t find that either, so we’re stuck with lump. So, what I’m going to do is there’s some liquid in the bottom of the container of crab. And you don’t really want that liquid. So, you’re just going to take a paper towel and very gently kind of around the crab, dab up that liquid. Next, you’re going to use your fingers and you’re going to get right in there and just kind of separate this whole big block of crab and make sure you don’t see any shells or fragments. Sometimes those are missed during the packaging of the crab. You just want to very gently kind of pull it apart a little bit and check to make sure you don’t see anything mischievous. Put your pinches away. This is how I feel after moving. up. I inspected my crab very well. And I put it to the side. And now we’re going to make all the flavors. We’re going to put all the flavors together and then throw it in the crab. So the flavors are as so. First, an egg to bind the crab cakes together. Very important. And then I have a little bit of mayo. And this is again going to kind of bind everything together. Next up, some mustard. Some Dijon mustard. And again, Maryland crab cakes are all about minimal. You really want to taste that crab. It’s about the crab itself, not all the stuff in it. Then I have a little bit of wish. And I always get destroyed for how I say it, so deal with it. That’s going to add a little tang, a little uh pizzazz. And then I have more pizzazz actually over here. Lemon. Just a little squeeze of lemon. About a teaspoon or so, just to add some acidity, some freshness. And then I have a pop of green, some parsley. You got to always have a pop of green. And you can’t have Maryland crab cakes without Old Bay. That signature smell. Oh, you just know exactly what it is. Some salt. Pepper. And then whisk it up. The key to Maryland crab cakes. as a binder, you use some saltine crackers instead of breadcrumbs. It comes out way better. I’ve tried it both ways. So, all you do is you just want to take some good old saltines and you want to break them up into kind of like a panko breadrumbesque breadcrumb crumble. Just crack up those crackers. Perhaps I could have done this in a slightly larger container, but I feel like I’m committing to doing this. So, we’re just going to go with it. Now that I’ve made a royal mess, we’re going to add the saltines right into that egg binder mixture. And that’s key because you want those saltines to really absorb the egg and get nice and soft. We’re going to scoop it right into the crab. Just take your spoon and very gently. You want to mix it together. If you want to use your hands, that works, too. But you just want to very, very gently not to break up the crab. After you mix everything together, you want to chill your mixture for a full 45 minutes. And that way, your breadrumbs absorb all of the delicious flavorings and it helps bind the crab cakes together when you form the patties. So, refrigerate it. It’s been 45 and I’ve waited very patiently and now I’m going to form some crab cakes. So, you can really make them however big you want. I have a/3 of a cup here. You just really want them about an inch tall. So, or an inch thick, I should say. So, you just want to You don’t want to like really break apart the crab. So, just be gentle, but you do want it relatively packed so it stays together. Then, pop it on a greased baking sheet just like so. And keep going. Before you put them in the oven, best thing to do is to just take a little bit of melted salted butter and just brush them on top. And this will help them get nice and golden brown and of course add some flavor. Can’t wait. Time to put them in the oven. High broil until they’re nice and golden brown. It’s usually about 7 to 10 minutes. And you want to make sure they’re hot in the center. Look. Oh yeah. Let’s dig in. Look at how much crab. That’s what a Maryland crab cake should look like. No extra filler. I may have already sampled, but I’ll do it again for you. Little tarter. [Music] The sweet crab. Little bit of old by crunchy on top. Check this out on tastygrace.com. You won’t regret it. I’m actually feeling crappy today.
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