Celebrate the start of summer in the DMV with a Maryland crab cake. These have just enough filling to hold them together and not one bit more! Spicy mayonnaise is the perfect sauce for these and this week’s radish blend offers perfect peppery heat!
For the crab cakes:
- 1 lb jumbo lump or backfin Maryland crab meat
- 1 egg
- 1/4 cup mayonnaise
- 1 1/2 tsp dijon mustard
- 1 1/2 tsp Old Bay
- 1 tsp lemon juice
- 1/2 tsp Worcestershire
- 1 1/4 cup fresh bread crumbs (about 2 slices of sandwich bread pulsed in the food processor)
- 1 tbs chopped parsley
- About 1 cup panko bread crumbs
- 2 tbs butter
- 1 tbs olive oil
For the mayonnaise:
- 1 cup mayonnaise
- 1 cup radish blend microgreens
- 1 tsp Dijon mustard
- 1 tsp Sherry vinegar
Make crab cake mixture: Pick through crab carefully removing any bits of shell. Reserve. In a large bowl, whisk together egg, mayonnaise, mustard, Old Bay, lemon juice, and Worcestershire. Add crab and gently toss to combine. Add bread crumbs and parsley. Toss gently again to combine. Overworking the crab may turn it into mush.Cover and refrigerate mixture for 1 hour.
Shape crab cakes: Shape mixture into 8 crab cakes, 1.5-2” thick. Place panko on a plate and press crab cakes into bread crumbs to lightly coat each side. You can cook them at this point, but chilling for one additional hour will make them hold together better. You can also freeze them now and bake them in the oven later.
Make mayonnaise: Combine ingredients in a blender or food processor and process until smooth. Season with a pinch of salt if desired.
TIP: Add Lindera Farms Ramp Vinegar instead of the lemon juice in the crab cakes and for the mayonnaise to make these extra special and local.