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Total time: 1 hour 25 minutes 12 cup mayonnaise 1 large beaten egg 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 12 teaspoon hot sauce 1 pound crab meat pieces, collected from 20 saltine crackers, finely chopped 14 cup canola oil Lemon wedges, to serve In a small bowl, whisk mayonnaise with egg, mustard, Worcestershire sauce and hot sauce until smooth. In a medium bowl, carefully mix the crabmeat with the cracker crumbs. Gently mix the mayonnaise mass. Cover and refrigerate for at least 1 hour. Divide crab mixture into eight 13-cup mounds; lightly pack into 8 patties about 1 12 inches thick. Heat oil in a large pan until glossy. Add the crab sticks and cook over medium-high heat until golden brown and heated through, about 3 minutes per side. Transfer the crab sticks to plates and serve with lemon wedges. This crab cake by F&W author Andrew Zimmern has been the most popular recipe on foodandwine.com since its release in 2012. The reason is simple: he is the best. Period. Zimmern explains why: It doesnt have a lot of fillers, ground red pepper or parsley—none of which usually spoil a good crab cake. The recipe comes from the wife of Zimmerns best friend (a Baltimore resident), who calls it her secret country club recipe. Â©ï¸ Greg Dupree Crab cakes can be made in step 2 and refrigerated overnight. This post may contain affiliate links. Please see our disclosure policy. Crab cakes are what Maryland is famous for; collecting Maryland crabs, crab cakes and Old Bay seasoning. Traditional in the Chesapeake Bay area. And maybe crab sauce... In my time I had the pleasure of eating delicious (real) whole crabs without stuffing and it taught me how to cook equally delicious giant crispy crabs. cakes at home. I have learned that there are many versions of the best crab cake recipe and even the locals will argue with you about real Maryland crab cakes.check out the comments on this post! What are Maryland Crab Cakes? Authentic Maryland crab cakes are made with blue crab meat with a little glaze, Dijon mustard and Old Bay seasoning and local secrets for the perfect cake. This is a simple recipe, but often overrated. Locals will tell you that a pie is not good without peppers, celery, carrots, onions or garlic. And in fact, some would say that even parsley is a huge no-no. That doesnt mean you cant have a damn good Louisiana or North Carolina style cake with all that stuff and the use of a dorsal fin, it just means its not Maryland style. When someone says no filler it simply means that there is the minimum possible amount of binder that holds the crabmeat together. You cant not use one, and even the locals will argue about which filling is the right one until the cow comes home. Perfect Crab Cake It was a labor of love. An expensive labor of love over the last ten years. Since the crab puff meat costs over $31, it cant be made over and over again until its just right. You cant just unknowingly cook recipes that use crab meat. We go on an adventure to create the perfect cake at home. A softball mound of deliciousness. You only need enough to glue your gorgeous pieces of crab together, but no more. In fact, some of the best crab cakes fall apart at the slightest touch of a fork. It is even difficult to get a perfect golden brown color because they are very fragile. The first thing you need to know is how to buy crab meat. Were talking blue crab here, not snow crab, king crab, shore crab, or rock crab. Talon - The dark flesh obtained from the claw is slightly firmer than other breeds. Specials - smaller pieces made from small cracks or special parts of the crab that are good for flavoring and dipping. The dorsal fin is several larger bumps that appear, you guessed it, on the back of the carapace, whitergoes well with crab cakes, feathery texture. Jumbo Lumps - big lumps of meat, the beauty is that big lumps are used for crab meat cocktails or delicious to just pop in your mouth, very tasty and moist. Maryland crab cakes boast huge Maryland crabs, but because they are so expensive, most of them are large cuts and other meat. I used all the big nuggets for this Maryland crab cake recipe and it was expensive, I wont lie. You can choose a cheaper option or a mix. Crab Cake Ingredients Fresh Crab Meat - Many people harvest fresh crabs themselves or buy them from a roadside stand. If you are not local, you may need to buy pasteurized fish at the dept. Mayonnaise is the glue that helps hold everything together. Worcestershire Sauce - A powerful ingredient with rich flavor in small doses. Dijon Mustard – Adds a little kick. A key ingredient in most crab cake recipes. Old Bay seasoning (or coarse sea salt or other seafood seasoning) Fresh lemon juice - always use fresh. Any citrus juice starts to lose its flavor as soon as you squeeze it, so the bottled stuff lacks luster. Panko Breadcrumbs – Some common thickeners are saltine crackers, other cracker crumbs, Italian breadcrumbs, and brioche. I used panko, but you can play with any flavor. Egg Sauces Finally, the crab cake sauce isnt really part of the crab cake. Crab cake lovers will say that they shouldnt be served with sauce at all. Let the crab shine! Maybe some fresh lemon slices, juice, but nothing else. Others allow small amounts of Worcestershire sauce, hot sauce, or light salt and pepper, but these are all debatable. I say serve with what you like. I usually like cocktail sauce or tartar sauce, but most have tartar sauce or tartar-based crab cake sauce on top. Some people even like chipotle or lemon herb aioli. What to serve with crab cake Many people like steak and pie - that means surfing

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