Top Drawer Crab Cakes





Ingredients:

one lb jumbo lump blueish crab meat
one spell of loaf brioche, torn into tiny pieces
1/2 teaspoon skillful quality dry out out mustard (like Colman's)
1-2 tablespoons Old Bay (depends on how Baltimore you lot lot are)
one egg
1/4 loving loving cup mayonnaise

Directions:

Heat 1/2-inch canola stone oil inward a large skillet. In a medium bowl, whisk together the mustard, Old Bay, egg besides every bit mayo until smooth. Add the crab besides every bit bread. Form the mixture into 5-6, 3-4-inch, 1/2 inch thick patties. Place inward the pan besides every bit cook, turning once, until golden dark-brown on both sides besides every bit heated through (about v minutes on each side). They are a piddling to a greater extent than fragile than some in addition to then atomic number 82 piece of occupation on attending to solitary flip them once. Drain on paper towel-lined plates besides every bit serve.


My thoughts:
I've made Baltimore (or Maryland if you lot lot prefer) crab cakes a lot. I've posted the method I personally use most frequently which is similar to what I grew upwards eating besides every bit the some other method that I didn't grow upwards alongside but that is every fleck practiced genuinely popular which uses crushed saltines every fleck the binder. I haven't posted one using breadstuff crumbs all the same (another popular method) but maybe one day.

This recipe is basically a richer version of what I grew upwards eating. It uses eggy, slightly sweet brioche (I buy the sandwich loaf brioche at Aldi) to bind, mayonnaise for a genuinely creamy texture, besides every bit straight jumbo lump (no backfin). The case is a  more decadent crab cake that is but every fleck uncomplicated to build every fleck "normal" crab cakes. Perfect for making a weeknight special.



teaspoon skillful quality dry out out mustard Top Drawer Crab Cakes
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