Maryland Blue Crab Cakes & Arugula Vinaigrette Recipe
Make Maryland Blue Crab Cakes & Arugula Vinaigrette Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cakes
Arugula Vinaigrette & Salad
Method
Crab Cakes
Prepare crab meat
Inspect the crab meat for shells and cartilage; gently pick through and break up large lumps into bite-sized pieces, being careful not to overwork the meat.
Make binding mixture
In a large bowl whisk together mayonnaise, Dijon mustard, Worcestershire sauce, large egg, fresh lemon juice, Old Bay, kosher salt, black pepper, minced shallot, and chopped parsley until smooth and combined.
Fold the crab meat gently into the dressing mixture until just coated. Sprinkle Panko breadcrumbs over the mixture and fold lightly to combine. The mixture should hold together when formed; if too wet, add up to 2 tablespoons more Panko.
Form cakes
Using a 3.5- to 4-inch round cutter or your hands, portion the mixture into 6 equal crab cakes (about 3.5 oz each). Pack gently and flatten to about 3/4-inch thick. Place formed cakes on a rimmed tray, cover loosely with plastic wrap, and refrigerate for at least 30 minutes to firm (up to 2 hours).
Cook crab cakes
Heat a large skillet over medium heat and add the butter and oil. When the butter is foaming and the fat is hot but not smoking, add crab cakes (do not overcrowd; cook in two batches if necessary). Cook 3–4 minutes per side until golden brown and crisp. Lower heat if they are browning too quickly and adjust time so internal temperature reaches 145°F. Transfer to a paper-towel-lined plate and keep warm in a low oven if desired.
Arugula Vinaigrette & Salad
Make the vinaigrette
In a small bowl or jar combine white wine vinegar, fresh lemon juice, honey, sea salt, black pepper, and chopped chives. Whisk or shake until salt dissolves. Slowly stream in extra-virgin olive oil while whisking to emulsify (or shake vigorously in a closed jar). Taste and adjust seasoning—add more lemon or honey to balance acidity if needed.
Dress the arugula
Place baby arugula in a large bowl. Add about 2 tablespoons of vinaigrette and toss gently to coat. Add grated Parmesan if using and toss again. The salad should be lightly dressed—reserve extra vinaigrette for guests to add if desired.