Brian Ankner

Maryland Style Crab Cakes -by Chef Brian

A favorite recipe from Chef Brian. Maryland style crab cakes with cayenne dressing has to be one of the simplest yet robustly flavored crab recipes in the arsenal of Chef Brian. Try this recipe for yourself and I think you will agree, this one has got it! Enjoy!

Here is a recipe for Maryland style crab cakes that makes the absolute best tasting crab cakes I have ever found.

This recipe is used at one of the restaurants I worked at some time ago. It was a guarded secret until today!

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 crabcakes 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 pricey 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 teaspoon cayenne pepper, 1 cup 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.

Saute 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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