Crab Cakes

Ingredients

• ¼ cup mayonnaise
• 1 large egg
• 2 tablespoons minced parsley
• 1 tablespoon Dijon mustard
• Hide ingredients for (1 teaspoon crab boil seasoning or Chesapeake Bay Seasoning) 1 (1 teaspoon crab boil seasoning or Chesapeake Bay Seasoning) (opens in new tab) (1 teaspoon crab boil seasoning or Chesapeake Bay Seasoning)
  • 10 bay leaves
  • 1 tablespoon black peppercorns
  • 1 teaspoon white peppercorns
  • 3 tablespoons celery salt
  • 2 tablespoons sweet paprika
  • 1 tablespoon dry mustard
  • 2 teaspoons ground ginger
  • ⅛ teaspoon each ground mace or nutmeg, cinnamon, allspice, cayenne pepper, and cloves

  Sub-recipe steps

  1. Grind to a fine powder in a spice grinder: 10 bay leaves; 1 tablespoon black peppercorns; 1 teaspoon white peppercorns
  2. Transfer to a small bowl and add: 3 tablespoons celery salt; 2 tablespoons sweet paprika; 1 tablespoon dry mustard; 2 teaspoons ground ginger; ⅛ teaspoon each ground mace or nutmeg, cinnamon, allspice, cayenne pepper, and cloves
  3. Mix until thoroughly combined.
• (¼ teaspoon cayenne pepper)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound lump crabmeat, picked over for shells and cartilage
• ½ cup fresh or dry bread crumbs
• Hide ingredients for 4 tablespoons (½ stick) butter, Clarified Butter, or vegetable oil 1 4 tablespoons (½ stick) butter, Clarified Butter, or vegetable oil (opens in new tab) 4 tablespoons (½ stick) butter, Clarified Butter, or vegetable oil
  • 1 pound butter

  Sub-recipe steps

  1. Melt in a saucepan over low heat: 1 pound butter
  2. Once melted, do not stir. Skim off any foam that comes to the surface.
  3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
  4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
  5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
• Lemon wedges
• Hide ingredients for Aïoli, Rémoulade Sauce, or a flavored mayonnaise 1 Aïoli, Rémoulade Sauce, or a flavored mayonnaise (opens in new tab) Aïoli, Rémoulade Sauce, or a flavored mayonnaise
  • 4 to 6 garlic cloves, to taste
  • 2 large egg yolks, at room temperature
  • ⅛ teaspoon salt
  • (White pepper to taste)
  • 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  • 1 teaspoon lemon juice
  • ½ teaspoon cold water

  Sub-recipe steps

  1. Mince or mash to a paste: 4 to 6 garlic cloves, to taste
  2. Place in a bowl and whisk together with: 2 large egg yolks, at room temperature; ⅛ teaspoon salt; (White pepper to taste)
  3. Very slowly, and whisking constantly, add, as for Mayonnaise I: 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  4. Whisk in: 1 teaspoon lemon juice; ½ teaspoon cold water