With Spring officially here, seafood lovers around the country are going to be finding themselves with a hankerin’ for crabs and crab cakes.
It may be what Maryland does, along with football, but Ali Waite and Chef Chris spent some time in Orlando at the PGA Merchandise Show demonstrating how to make the perfect crab cake.
To make this recipe, begin with a pound of jumbo lump crab meat and add to it:
- 1/2 cup of mayonnaise
- 1 Tbsp of Dijon mustard (can substitute or add dry mustard)
- 1 cracked egg
- sea salt and pepper
Then, as stirring the mixture together, blend in one-third cup of bread crumbs. Form the cakes to your desired size from the combined ingredients.
Heat a frying pan with extra-virgin olive oil, waiting until the EVOO streams throughout the pan to place the cakes in for cooking. Pat down the cooking side into the oil, leaving it there until brown edges form. Turn over and repeat, making sure to leave the crab meat in the middle just warmed through, but not crispy at all.
