Maryland crabcakes

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1. To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
2. Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
3. To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
4. To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

Per serving

693 kcalories, protein 18g, carbohydrate 11g, fat 63 g, saturated fat 31g, fibre 0g, salt 2.18 g

Latest comments and suggestions

• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Delicious way to bulk up (expensive) crab. I can't find Old Bay seasoning so use paprika with a little cumin and coriander in, which seems to work!

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• Louise

  12 August 2008

  Louise rated and commented on this recipe

  

  Lovely. i made miny cakes so they didn't need to go in the oven, just fried them for three mins on each side. I couldn't get old bay seasoning either so just left it out and seasoned the mix with a little salt and plenty of pepper.

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• Louise

  18 August 2008

  Louise commented on this recipe

  By the way, Nigella says that old bay seasoning can be substituted by half salt, half paprika, jusy in case thats of use to anyone

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• Sarah

  07 March 2009

  Sarah commented on this recipe

  I use old bay but its very similar to 'seasonal all' which I believe is made by Schwartz.

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Ingredients

• 50g mayonnaise
• 1 egg
• ½ tbsp Old Bay seasoning (optional)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• juice 1½ lemons
• handful chopped parsley
• 500g white crabmeat
• 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
• 5 tbsp olive oil

FOR THE BUTTER SAUCE

• 350ml white wine
• 3 shallots , diced
• 1 sprig thyme
• 1 bay leaf
• 3 tbsp extra-thick double cream
• 300g butter , cut into small cubes
• juice 1 lemon

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 15 mins

(before frying if the crab is fresh)

Ingredients

• 50g mayonnaise
• 1 egg
• ½ tbsp Old Bay seasoning (optional)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• juice 1½ lemons
• handful chopped parsley
• 500g white crabmeat
• 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
• 5 tbsp olive oil

FOR THE BUTTER SAUCE

• 350ml white wine
• 3 shallots , diced
• 1 sprig thyme
• 1 bay leaf
• 3 tbsp extra-thick double cream
• 300g butter , cut into small cubes
• juice 1 lemon

Per serving

693 kcalories, protein 18g, carbohydrate 11g, fat 63 g, saturated fat 31g, fibre 0g, salt 2.18 g

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