Maryland Style Crab Cake Recipe
jumbo lump crab/lemon beurre blanc / house dried tomato / arugula
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Ingredients
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Crab Cake
Lemon Beurre Blanc
House Dried Tomato
Arugula Salad
Method
Crab Cake Preparation
- 1
Mix the Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Gently mix until just combined.
- 2
Form the Cakes
Use your hands to form the crab mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
Lemon Beurre Blanc Preparation
- 4
Simmer the Wine
In a saucepan over medium heat, combine the dry white wine and lemon juice. Bring to a simmer and reduce by half.
- 5
Add Cream and Butter
Stir in the heavy cream and continue to simmer for a few minutes. Gradually whisk in the unsalted butter until the sauce is smooth and creamy. Season with salt and black pepper.
- 6
Keep Warm
Remove from heat and keep warm until ready to serve.
House Dried Tomato Preparation
- 7
Prepare the Tomatoes
Preheat the oven to 200°F (95°C). Slice the roma tomatoes in half lengthwise and place them cut side up on a baking sheet.
- 8
Season and Dry
Drizzle with olive oil and sprinkle with salt. Bake for 4-6 hours until they are shriveled and dried but still slightly soft.
- 9
Cool and Store
Allow to cool before storing in an airtight container.
Arugula Salad Preparation
- 10
Prepare the Dressing
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 11
Toss the Salad
In a large bowl, toss the arugula with the dressing until well coated.
Cooking the Crab Cakes
- 12
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side, until golden brown and cooked through.
- 13
