I can’t remember if Maryland still uses the State motto “Maryland is for Crabs”. Either way, it is hard to imagine a place that does better crab cakes. The important women in my life love crab cakes. They are that good.
- ¼ cup homemade mayonnaise (1 egg yolk, pinch of cayenne, ¼ teaspoon of Dijon mustard, pinch of salt, ¼ cup olive oil, juice of ½ lemon—mix together all ingredients but the oil, then slowly stream in the oil while beating)
- 2 scallions, whites and greens, thinly sliced
- 1 egg
- 1 tablespoon of Dijon mustard (I use the whole grain version)
- Juice of ½ lemon
- 1 ½ teaspoons of Old Bay Seasoning
- 1 Serrano chili, seeded and veined, minced fine
- 1 pint of crab meat, or a lb
- 1 tablespoon of minced flat leaf parsley
- 1 teaspoon of minced chives
- Salt (not much) and freshly ground peper to taste
- 1 cup unflavoured Panko breadcrumbs
- 2 tablespoons of olive oil for frying
Make the Mayo. Mix together all other ingredients except the breadcrumbs and oil. Heat the oil in a skillet on medium high heat. Make 4 crab cakes, taking care to give them a good squeeze to hold them together. Place gently in the pan and fry 2-3 minutes each side, until lightly golden-brown.
Serve them forth. Serves 4.