The crab cake is the culinary crown jewel of Maryland, and also the first real dish I ever cooked as a kid. So naturally, it has a special place in my heart. For a recent dinner party, I changed up my usual repertoire, using panko bread crumbs in place of regular ones, and baking the cakes instead of pan-frying them. As a finishing touch, I drizzled them with melted Old Bay butter and topped them with a dollop of tangy tartar sauce.
These crab cakes are fantastic on their own, sandwiched between a toasted bun, or atop vegetables. Here I served them over a salad of butter lettuce with garlic croutons, roasted corn, and fresh parsley, all tossed in a light herb vinaigrette.
If you happen to have an extra crab cake (which is unlikely), it makes the perfect filling for a morning-after omelet. Simply break up the cake, add whatever vegetable you may have on hand (such as tomatoes, bell peppers, or corn), and tangy goat cheese, and throw the whole mixture in the skillet with a few eggs for one incredible scramble or an elegant omelet.
Cakes:
1 lb lump crabmeat
1 egg
1/4 tsp dry mustard
2 tblsp mayonnaise
1 tsp lemon juice
1 tblsp dijon mustard
1 tblsp melted butter
1 tsp Old Bay seasoning
1/2 cup panko bread crumbs
Old Bay butter:
1 stick salted butter, melted
2 tsp Old Bay seasoning, or to taste
Tartar sauce:
1/2 cup olive oil mayo
1/4 cup greek yogurt
Juice of 2 lemons
4 tbsp capers plus some juice
1 tsp garlic salt
Yield: 6 cakes
. Combine all ingredients for cakes, except crab meat. Stir to blend.
. Fold in crabmeat
. Shape mixture into cakes
. Bake at 375 degrees for 12-15 minutes until it reaches an internal temperature of 165 degrees. If additional browning is needed, broil for 3-5 minutes before serving
. For butter, combine melted butter with Old Bay seasoning. Drizzle lightly over cakes
. For tartar sauce, combine all ingredients and whisk to blend. Spoon over crab cakes or pass as an accompaniment
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