Hey Guys!

Is the menu for your Saturday night dinner party a little lackluster? Well, today's your lucky day! Enter Bryan Voltaggio's Maryland Crab Cake recipe! His version of the crab cake is soft and slightly loose - perfect as a nibble before your main course, or better yet, as the main course.

Serve these little babies warm, with a dollop of mayonnaise.

Bryan Voltaggio's Maryland Crab Cakes

Makes 4 Servings

INGREDIENTS:

1 pound crab meat, picked free of shells
1/3 cup crushed cracker meal
3 spring onions (green and white parts), finely minced
1/4 cup mayonnaise
1 egg
1 tsp salt
3 drops Tabasco sauce
2 tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp dry mustard
2 tsp lemon, juiced
1/4 tsp garlic minced
Wondra flour mixed with:
1/2 cup extra cracker meal for coating
1 cup canola oil

STEPS:

In a large bowl, mix together all ingredients except for Wondra flour, extra cracker meal and the canola oil.

Using a pastry cutter, mold the crab cakes into desired size, and coat with the mixture of Wondra flour and cracker meal.

Heat oil in a large skillet over medium heat.

When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about four to five minutes.

Carefully flip crab cakes and fry on other side until golden brown, about four minutes.

As always, we'd love to hear if you tried making these sweet and savory cakes at home and how they turned out - and we always love photos!

Have a great, crab cake-filled weekend, everyone!

-Audie


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  • Categories: Voltaggio Brothers , Ingredients , Technique , Audie and the Community

Yep, that looks good. It should almost fall apart just from looking at it. Wish I could taste it. The crab cakes in Texas SUCK! No old bay, no back fin. Just gobs of mayo, claw meat and bread crumbs. Yum Yum. Thank god I made it to Bal-more a few weeks ago.

I just made my own crab cakes this last weekend.  More like potato cakes.  I modified a recipe for Smoked Salmon Potato cakes I found over a decade ago. 

 

The topping I use for my crab cakes is a Caper-Dill sauce.  Really tasty for other fish as well:

3/4 cup mayo

1/2 cup sour cream

1/4 teaspoon grated lemon rind

2 tablespoons lemon juice

1 tablespoon drained capers (or more)

2 teaspoons chopped fresh dill

1 teaspoon dijon mustrd

1/4 teaspoon salt

1/4 teaspoon pepper.

 

I had my mother and aunt over for dinner last night and served them Bryan's crab cakes.  The recipe was so easy to follow and make.  I realized when I got home from the grocery store that I forgot spring onions so in their place I used some parsley, thyme, and shallots.  The three new ingredients added an nice flavor in place of the onions.  Thanks Bryan for sharing your recipe!  It will be my "go-to" crab cake recipe now!  smiley-smile.gif

 

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