Chesapeake Bay Classic Crab Cakes

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 large egg yolk
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound lump blue crabmeat drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped parsley
About 4 tablespoons unsalted butter
Red cocktail sauce
4 lemon wedges  

Directions:

Put the egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a mini-food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. Transfer the mayo to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
Combine the bread crumbs and the parsley in a shallow container.Form the crab mixture into 8 patties about 3 inches wide and ¾-inch-thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or more.

When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoon butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are brown too quickly, reduce the heat. The internal temperature of a cooked crab should be 155 F on an instant-read thermometer.Transfer crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.


Dessert of the Day

White Chocolate Cream Cheese Cake






Ingredients:

1-1/2 c butter
3/4 c water
4 oz white chocolate, chopped
1-1/2 c buttermilk
4 large eggs, lightly beaten
1-1/2 tsp vanilla extract
3-1/2 c all-purpose flour, divided
1 c chopped pecans, toasted
2-1/4 c sugar 

1-1/2 tsp baking soda

White Chocolate Cream Cheese Frosting

4 oz white chocolate, chopped
11 oz cream cheese, softened
1/3 c butter, softened
6-1/2 c sifted powdered sugar
1-1/2 tsp vanilla extract

What’s Next:

Preheat oven to 350 F or 175 C. Grease and flour 3 9-inch cake pans. Bring butter and water to a boil in a medium saucepan. Remove from heat and add chocolate. Stir until chocolate melts. Add in buttermilk, eggs, and vanilla. Set aside. Toss 1/2 cup flour with toasted pecans to coat. Set aside. Whisk or sift together remaining flour, sugar, and baking soda in a large mixing bowl. Gradually add white chocolate mixture, stirring just until combined. Fold in pecans. (Batter will be thin). Pour into pans. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool cakes on wire rack 10 minutes before removing from pans. Cool completely on wire rack.

Frosting:

Melt white chocolate in a large bowl set over a pan of barely simmering water. Stir frequently and remove from heat while there are still a few chunks left. Residual heat will melt the remaining bits. Cool 10 minutes, stirring occasionally. Beat the cream cheese and butter together with an electric mixer until creamy and smooth. Gradually add the melted white chocolate, beating constantly. Slowly add powdered sugar and beat until smooth. Stir in vanilla and bourbon (if using).

Assembly:

Spread frosting between cake layers and on top and sides of cake. Garnish as desired. Store in refrigerator.