Maryland Crab Cakes For Football Season (Copy)
Nothing says football season in the Mid-Atlantic region quite like some delicious tailgating food — namely, Maryland Blue Crab Cakes! (Because that’s what this area does, right?)
Crab Cake Ingredients
Extra Virgin Olive Oil
1 Onion, Finely Minced
4 Garlic Cloves, Finely Minced
1 1/2lbs Jumbo Lump Crab Meat
1 1/2 Cups Fresh Bread Crumbs
2 Tablespoons Mayonnaise
1 Large Egg White
1/2 Lime, Juiced
1/4 Cup Freshly Chopped Cilantro Leaves (Plus Whole Leaves, For Garnish)
Kosher Salt & Freshly Cracked Pepper
Step 1
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
Step 2
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.
Step 3
Dump that into a bowl and fold in the crabmeat, breadcrumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper.
Step 4
Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
Step 5
To serve, heat a 3-count of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
Garlic Aioli Ingredients
Lemon Wedges, For Garnish
2 Cloves Garlic
1/2 Cup Sour Cream
1 Cup Mayonnaise
1 Tablespoon Celery Seed
1 Lemon, Juiced
1/4 Cup Extra-Virgin Olive Oil
Kosher Salt & Freshly Ground Black Pepper
2 Tablespoons Freshly Chopped Chives
Step 1
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandolin.
Step 2
Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
Step 3
Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper.
Step 4
Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.