Paired with Baldacci “Pops” Sparkling Wine
- 1/3 C. mayonnaise
- 1 large egg, beaten
- 2 Tbsp. Dijon mustard
- 1 tsp. Old Bay Seasoning
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 1 tsp. lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 lb. Dungeness crab meat. Any fresh crab will work.
- 3/4 C. panko breadcrumbs
- 2 tbsp. Freshly Chopped Parsley
- Grapeseed oil for frying
- Lemon wedges, for service
- 1 cup Mayonnaise
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon Hot Sauce (Tabasco, or a reasonable alternative)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced celery
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon grated black pepper
- ½ teaspoon black pepper
- 1 teaspoon capers
- 2 tablespoons chopped green olives
1. In a medium to a large bowl, whisk together mayo, egg, and all liquid ingredients.
2. Add all other ingredients and mix well.
3. Form the mixture into cakes that are about ½ to ¾ inch thick. They should be firm enough to hold their shape, but not too firmly packed.
4. Heat a large skillet (Cast iron is best for this, in my opinion) over medium-high heat. Add crab cakes and cook until golden and crispy, three to five minutes per side.
5. Serve with lemon and remoulade sauce.
6. If you forget to buy eggs like I did when cooking the demonstration, then try a little extra mayo.