Accueil Savory Maryland Crabcakes

Maryland Crabcakes

Catégorie : SavoryUncategorized
This is a delicious specialty from Maryland in the United States. The “crabcakes” are small “breads” of crabs. Their texture is delicate and melting. A must try, even if the most annoying thing is to shell the crabs for this recipe. For me, it’s the perfect recipe for the crabcakes that I love so much to taste there…

For this recipe, we will use mayonnaise and crackers. This is the way proceed and not a whim of mine! The result is however perfect. You can use industrial mayonnaise for the same reasons I explained in the white asparagus terrine. In this case, it will be necessary to take care to take a quality brand. The problem with homemade mayonnaise (which I always prefer!!) is that it can turn when cooked… For crackers, the American   use “saltines”… It is quite similar to our salted “tucs”. But salted crackers are now easily available in supermarkets… For crab, fresh is always better but it can be time consuming to shell. I bought fresh meat already shelled. The only problem is the price, but the result is so good…

Crabcakes” recipe for 4 people:

-120g of mayonnaise
-1 egg
-15g of mustard
-115g of crackers
-460g of crab meat
-pepper
2 tablespoons chopped flat-leaf parsley
-2 tablespoons chopped onions or chives
-10ml of lime juice

Start by finely chopping the flat-leaf parsley.



Do the same with either a bunch of onions (as much green as white…) chopped very finely, or by taking Chinese onions (2 or 3), the essential being to have two tablespoons in the end.


Place egg, mayonnaise, mustard, chopped flat leaf parsley and chopped onion in a bowl. Pepper well.


Mix well.




Put the crackers in a blender to finely grind them.



And add them to the previous mixture.



Squeeze a lime.



And add 10ml to the dough. This is roughly equivalent to 2 teaspoons.



Finally, add the crab meat. 

And mix carefully by hand.


This will prevent too much damage to the flesh. 




Take a large ball and roll it between your hands. 

Then flatten it between your palms. Do the same with the remaining dough. It should be possible to obtain 8 balls.
Put oil and salted butter in a pan and heat. When the butter is sizzling, add the flattened crabcakes.

Bernard’s advice:
You can also use breadcrumbs for a slightly crispier texture on top. I tried both. Both can be found in the United States as well…




After 2 or 3 minutes, gently turn them over and let the other side cook. 



The crabcakes must be well browned… Serve them immediately. 



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