Name: The Kentucky Castles Maryland Style Crab Cakes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb lump crabmeat; 0.5 cups plain breadcrumbs (preferably panko); 0.25 cups mayonnaise; 1 each large egg; 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning or Maryland crab seasoning; 2 tbs finely chopped fresh parsley; 0.25 cups finely chopped celery; 1 each finely minced shallot; 1 tbs fresh lemon juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (for frying); 1 tbs neutral oil (vegetable or canola) (for frying); 1 each fennel bulb; 0.5 cups white wine vinegar; 0.5 cups water; 1 tbs granulated sugar; 0.5 tsp kosher salt; 0.5 tsp black peppercorns; 2 tbs fennel fronds (optional, for jar); 0.5 cups mayonnaise; 1 tsp fresh orange zest (finely grated); 1 tbs fresh orange juice; 10 each saffron threads; 1 tsp warm water; 0.5 tsp garlic (minced); 0.5 tsp lemon juice; 0.25 tsp salt

Method

Pickled Fennel

Trim fennel: remove fronds and stalks, reserve a few fronds for jar. Slice bulb very thinly (use a mandoline or sharp knife) into 1–2 mm slices.

Bring brine to a gentle simmer: in a small saucepan combine white wine vinegar, water, sugar, kosher salt and peppercorns. Stir over medium heat until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly (~5 minutes).

Pack sliced fennel into a clean jar, tuck in fennel fronds if using. Pour warm brine over fennel so it is fully submerged. Press down to remove air pockets. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 2 hours) before serving. Keeps up to 1 week refrigerated.

Saffron Orange Aioli

Bloom saffron: place saffron threads in a small bowl with 1 tsp warm water. Let sit 5–10 minutes until color and aroma release.

Combine aioli: in a small bowl whisk together mayonnaise, orange zest, orange juice, minced garlic, lemon juice, bloomed saffron (including liquid), salt and pepper until smooth. Taste and adjust seasoning or orange/lemon balance. Refrigerate until ready to serve. Makes about 1/2 cup.

Crab Cakes

Prepare crab: pick through lump crabmeat to remove any shells or cartilage, keeping large lumps intact where possible for texture.

Make binding mixture: in a medium bowl whisk together 1/4 cup mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, chopped parsley, minced shallot, chopped celery, salt and pepper until combined.

Fold in crab and breadcrumbs: gently fold the crabmeat into the binding mixture to avoid breaking up lumps. Add 1/2 cup breadcrumbs and fold just until mixture holds together. If mixture seems too wet, add up to 2 tbsp more breadcrumbs.

Form cakes: using a 1/4–1/3 cup measure, shape mixture into 8 small patties (about 2–2.5 inches diameter). Press gently to compact but do not overwork. Chill on a tray for 15–30 minutes to firm up (helps them hold while frying).

Cook crab cakes: heat a large skillet over medium heat and add 2 tbsp butter and 1 tbsp neutral oil. When butter is foaming and hot, add crab cakes in a single layer without overcrowding. Cook until golden brown, about 3–4 minutes per side. Carefully flip and brown other side, another 3–4 minutes. Internal temp should be 145°F and cakes should be set and golden. Transfer to a paper towel–lined plate to drain and keep warm in a low oven (200°F) if needed.

Salad & Assembly

Dress arugula: in a bowl toss baby arugula with 1 tbsp extra-virgin olive oil, 1/2 tbsp lemon juice, pinch of salt and pepper until lightly coated.

Plating

On each plate place a small bed of dressed arugula. Top with 2 crab cakes per serving (for 4 servings the recipe makes 8 cakes). Spoon 1–2 tbsp saffron orange aioli alongside or lightly spread under the cakes. Add a small mound (about 1–2 tbsp) of pickled fennel next to the cakes. Garnish with reserved fennel fronds and a lemon wedge. Serve immediately.