Ingredients:
Maryland Crab Cakes
- 1 lb jumbo crab meat fresh
- 20 saltine crackers crushed fine
- 1 tbsp chives (or parsley) chopped small, plus more for garnish
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp worcestershire sauce
- 1/4 cup canola oil
- 1 tbsp butter cut into 6 pieces
Beurre Blanc
- 2 tbsp white wine
- 2 tbsp white wine vinegar
- 1 tbsp shallot
- 2 tsp heavy cream
- 1 pinch salt
- 1 pinch white pepper
- 1/2 cup butter (1 stick) chopped into pieces
Instructions:
For the Maryland Style Crab Cakes
- Drain crab meat and place in a medium bowl. Break it up with your fingers and pick out any shells.
- Place crushed crackers and herbs in the bowl and toss with the crab meat.
- In a separate bowl, whisk together mayonnaise, egg, dijon mustard, and worcestershire sauce. Pour sauce in bowl with the crab meat and mix together thoroughly.
- Cover bowl and chill crab mix for 1-3 hours. When crab cakes are almost done chilling, make the Beurre Blanc (instructions below).
- Remove bowl from refigerator. Using your hands, mix crab meat a final time, then scoop out and form 6 large crab cakes. Set aside.
- Preheat oven to broil on high. Make sure there’s a rack placed 6-8 inches from the top. Then, add canola oil to an oven-safe skillet and warm over medium heat.
- Add crab cakes to skillet and cook until the underside of the crab cakes are golden brown. This takes about 5-8 minutes, but be sure to check each crab cake once a minute to be sure.
- Remove pan from heat. Add 1 piece of butter on top of each crab cake, then place pan in the heated oven on the top rack.
- Broil crab cakes for 6-8 minutes or until the tops are browned to desired doneness. Keep a close eye on crab cakes so they don’t burn.
- Serve crab cakes immediately on a bed of Beurre Blanc sauce (instructions below).
For the Beurre Blanc
- Over medium heat, boil white wine, white wine vinegar, and shallots in a small saucepan until liquid is syrupy and is about 1-2 tbsp (roughly 5 minutes).
- Add heavy cream, salt, and white pepper to saucepan and boil for 1 additional minute.
- Reduce heat to a simmer and add butter to saucepan a few pieces at a time, whisking constantly, until all butter has been melted. Cook for an additional 1-3 minutes or desired sauce thickness is reached.
- Pour sauce through a sieve to remove shallots, then transfer to a serving bowl.