I am not supposed to let the secret out, but I guess we can… the secret to the best Maryland-style crab cakes are jumbo lump crab meat, saltines and Old Bay.
I love to make these appetizer size, but they are also great a little larger. Typically, with a half pound of crab meat, you can make 4 decent sized cakes.
- 1/2 cup mayo
- 1 egg
- 1sp spicy brown mustard or dijon mustard
- 1tsp cocktail sauce
- 1/2 pound jumbo lump crab meat
- 8-10 saltines, crumbled with your hands
- 1TBS Old Bay Seasoning
- Preheat oven to 375 degrees F.
- Whisk together all wet ingredients, add the crushed saltines, and then lightly fold in the lump meat. Top with the Old Bay.
- Form patties.
- Spray baking sheet with canola oil spray.
- If appetizer size, bake for 10-15 minutes, turning over halfway through. Do not let dry out, so keep an eye on them.
- If the size of your palm, place on baking sheet and bake for about 25 minutes, turning over halfway through. Again, keep a close eye as you do no want them to dry out, or be uncooked in the middle.
You can also fry these in a cast iron skillet, about 3 minutes each side.
Everyone has a “done-ness” preference for steak. Nick doesn’t even like me to order steak in a restaurant because he is embarrassed that I am a “medium-well” type.
Nick is the steak master. Typically, he lets the steak be room temperature, seasons with kosher salt and crushed black pepper then places it in a HOT cast iron skillet coated in canola oil (this is key), getting a nice sear. Sear each side for about 3-5 minutes. Ad 1TBS butter, minced or grated garlic, fresh rosemary and thyme and “pan-baste” the steak. This means, let the butter and seasoning melt to one side, then tip the pan a bit, get a spoon and baste the steak in the juices.
Move the cast iron to a pre-heated over to roast at 425. Again, the amount of time depends on how thick the steak and your taste level. However, push your finger into the steak. If it has elasticity, it is rare-medium. The firmer it feels, the more it is getting to be on the well done side.
- These were a fad last year, but I do still love them. If you have a spiralizer, spiralize 2 zucchini/Italian yellow squash. If you don’t have a spiralizer, you can still thinly slice the zucchini and just saute in olive oil just the same. Saute for about 5 minutes or less, until becoming translucent. Season with salt, pepper and minced garlic.