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Maryland crabcakes

Maryland crabcakes

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 6

Smart enough for a dinner party

  • Freezable (before frying if the crab is fresh)
Nutrition: per serving
NutrientUnit
kcal693
fat63g
saturates31g
carbs11g
sugars4g
fibre0g
protein18g
salt2.18g
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Ingredients

For the butter sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

Recipe from Good Food magazine, June 2006

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Overall rating

Rating: 3 out of 5.5 ratings

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