Maryland Style Crab Cakes

• 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.

1. Gently mix crab meat, cracker crumbs and dressing together
2. by hand just enough to fully moisten.
3. Weigh out 4 ounce portions and hand form into round cakes
4. about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares
5. will do, and refrigerate for 2 hours before cooking.
6. Saute using clarified butter till golden brown on both
7. sides. (to clarify butter, heat till almost boiling, let set
8. till it separates. Use the clear portion on top)
9. Can be served by themselves or as a compliment to a light
10. flavored fish such as grouper, scamp or tilapia.
11. Yield: approx. 12-13 cakes.
12. 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
13. restaurant seemed so small and over priced!
14. 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!
15. Enjoy! Chef Brian

cake dressing, eggs, salt, cayenne pepper, ground onion, onion, minutes, mix above items, cakes, meat, lump meat, cracker crumbs, dressing

Taken from www.epicurious.com/recipes/member/views/maryland-style-crab-cakes-50092524 (may not work)