Maryland Style Crab Cakes -by Chef Brian

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There are very few private recipes that I will let go public
but it's time that everyone needs to have this one. I have
traveled the country trying crab cakes that were supposed
to
be fantastic by the critics, but none have ever come close
to this one.

This is a very simple recipe, as some of the best are, and
can be made in a short amount of time. The dressing gains
flavor over time, 3-5 days, and will keep well if
refrigerated.

Blue crab lump meat is quite pricy and you can get away
with
just claw meat for this recipe if your budget demands.

I have reduced the recipe to a manageable size, originally
it was for 100, 4 oz. cakes! The restaurant would go
through
a couple hundred cakes a day. They were the most popular
item on the menu. You will find out why when you try them.

Crab cake dressing
2 eggs
2 teaspoons salt
1 teaspoons cayenne pepper
1 cups finely ground onion, drained very well

Use food processor to grind onion, let drain in colander for
at least 20 minutes, do not press.
Mix above items together with large wire whip until smooth.

Crab cakes
1 pound blue crab claw meat
1 pound blue crab lump meat
4 ounces cracker crumbs made from saltines
1 1/4 cups dressing, you can add the balance of the dressing
prepared above if a moister cake is desired.

Gently mix crab meat, cracker crumbs and dressing together
by hand just enough to fully moisten.

Weigh out 4 ounce portions and hand form into round cakes
about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares
will do, and refrigerate for 2 hours before cooking.

Sauté using clarified butter till golden brown on both
sides. (to clarify butter, heat till almost boiling, let
set
till it separates. Use the clear portion on top)

Can be served by themselves or as a compliment to a light
flavored fish such as grouper, scamp or tilapia.

Yield: approx. 12-13 cakes.

The last time I checked, blue crab claw meat was $12-$14 a
pound and blue crab body lump meat was $18-$20 a pound.
And you always wondered why the crab cakes at the
restaurant seemed so small and over priced!

By making these at home the costs will be about $3 each and
like I said earlier, these are going to be better than 99%
of the restaurants that serve them unless you live on the
Chesapeake Bay! Enjoy! ~ Chef Brian ~

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