Maryland Crab Cakes

Maryland Crab Cakes
An easy, retro dinner-party favourite. The Christopher's Maryland crab cakes are a true classic with a spicy, fresh twist, that hit the menu at Christopher’s in 1991.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Maryland Crab Cakes

Ingredients

Crab cake

  • 500g hand-picked fresh white crab meat
  • 1 small egg – cracked and mixed with the rest of the ingredients
  • 4 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 50g fresh white breadcrumbs
  • 1 tbsp parsley, chopped
  • 1 tsp tarragon, chopped
  • Dash of tabasco
  • Pinch of salt
  • Clarified butter or sunflower oil for cooking

Tomato jam

  • 1⁄2 Clove garlic
  • 20g ginger
  • 50g Muscovado sugar
  • 400g plum tomatoes
  • 150ml white wine vinegar

Red pepper mayonnaise

  • 160ml mayo
  • 2 Large Red Peppers, roasted and de-skinned (or you can buy Piquillo Peppers and use 350g)
  • 25ml Tabasco
  • 1-2 tbsp of Tomato Puree

Salad dressing

  • 1 Small chilli
  • 1 Garlic clove, minced
  • Juice of 1 lemon Juice
  • 1 tbsp Tamari Soy Sauce
  • 3 tbsp Sunflower Oil

How to make

To make the crab cake:

  • Sort through the crab meat to ensure that any small pieces of shell have been removed.
  • Combine and thoroughly mix the egg, mayonnaise, mustard, breadcrumbs, parsley, tarragon, tabasco and salt, and season well.
  • Divide the crab mixture into six evenly sized balls and shape into small cakes.
  • Allow to rest in the fridge for an hour or two until they are firm. This will prevent them from falling apart when sautéing.
  • Place a little butter or sunflower oil into a shallow pan or griddle plate and bring to a moderate heat. Place cakes into the pan and cook for about 6-7 minutes on each side until they have a lovely golden colour.
  • Serve with tomato jam, red pepper mayonnaise and a rocket salad.

To make the tomato jam:

  • Blanch and de-skin the tomatoes, remove most of the seeds.
  • Place 1/4 of the vinegar with the garlic and ginger in a blender and process till smooth.
  • Now place the tomatoes, ginger puree mix and the remaining ingredients in a thick bottomed pan, season with salt and tabasco and cook slowly till reduced to a jam consistency. This can take approx. 2 hours.

To make the red pepper mayonnaise:

  • Put all the ingredients into a blender and blend until smooth.
  • Season with sea salt.

For the salad and dressing:

  • Mix the ingredients for the dressing and season to taste.
  • Dress the rocket lightly.

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