Rick Stein's Maryland Crab Cake Recipe

Please visit Ye Olde Union Oyster House for ocean-fresh seafood delivered to your door

by Rick Stein
from Seafood Odyssey
Makes 8

Preparation time 1-2 hours

Cooking time 10 to 30 mins

Ingredients

For the crab cakes:
40g/1½oz cream crackers
450g/1lb fresh white crab-meat
2 tbsp chopped fresh parsley
1 egg, beaten
2 tbsp mayonnaise
1 tbsp English mustard powder
1 tbsp lemon juice
dash of Worcestershire sauce
4 tbsp clarified butter
salt and freshly ground black pepper
For the tarragon and butter sauce:
55ml/2fl oz white wine vinegar
4 tbsp clarified butter
1 plum tomato, skinned, de-seeded and diced
1 tsp chopped fresh tarragon

Method

1. Preheat the oven to 170C/325F/Gas 3. Put the crackers into a plastic bag and crush into fine crumbs with a rolling pin.
2. Put the crab-meat into a bowl with the parsley and add just enough of the cracker crumbs to absorb any moisture from the crab. You may not need them all.
3. Break the egg into a small bowl and whisk in the mayonnaise, mustard, lemon juice, Worcestershire sauce and some seasoning.
4. Fold this mixture into the crab meat but try not to break up the lumps of crab too much.
5. Shape the mixture into eight 7.5cm/3in patties, put them on a plate, cover with cling-film and chill for at least 1 hour.
6. Heat the clarified butter in a large frying pan. Add the crab cakes in batches and cook over a medium heat for 2-3 minutes on each side, until crisp and richly golden. Keep warm in the oven while you cook the remainder.
7. Meanwhile, for the sauce, boil the vinegar in a small pan until reduced to about 2 tbsp.
8. Add the clarified butter, diced tomato, chopped tarragon and some salt and pepper to taste and gently warm through.
9. Serve the crab cakes immediately, with the sauce.