crab cakes

Sally McKenney’s Maryland crab cakes keep fresh lump crab meat at the centre, with a small amount of saltine-cracker crumbs and binders holding the mounds together. Lemon, parsley, Dijon mustard, Worcestershire sauce and Old Bay season the selected recipe.

Egg, mayonnaise, chopped parsley, mustard, Worcestershire sauce, Old Bay, lemon juice and salt are whisked together first. Crab meat and crushed saltines are then folded in gently so the larger pieces of crab stay intact.

The mixture is chilled before being portioned into thick mounds. This selection uses a silicone baking mat; McKenney also gives greased-sheet and other lining options, rather than making extra pan fat part of every preparation.

A brush of melted unsalted butter is optional before the cakes bake in a hot oven until lightly browned on top and around the edges. The oven method preserves their plump shape, unlike the flatter patties she associates with cooking crab cakes on the stove.

McKenney finishes them with more fresh lemon juice and serves them warm. Extra parsley can garnish the cakes, while cocktail sauce or tartar sauce are optional, separately prepared accompaniments rather than ingredients folded into the crab mixture.