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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe courtesy Jodi Jones-Smith
Show: All American Festivals Episode: The Hard Crab Derby - Crisfield, medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 servings
GRAND PRIZE WINNER
Maryland Blue Crab Cakes:
3 tablespoons vegetable oil
⅓ cup minced celery
⅓ cup minced green onion, plus ¼ cup
½ cup cracker crumbs
1 egg
2 tablespoons minced parsley
1 ½ teaspoons seafood seasoning
½ teaspoon salt
1 pound lump Maryland blue crabmeat
To assemble:
8 semi-hard round buns
8 tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
Heat the oil in a sauté pan over medium high heat. Sauté celery and ⅓ cup
green onions until soft. Set aside.
Preheat the broiler.
In a large bowl, mix the cracker crumbs, ¼ cup green onions, egg, parsley,
seafood seasoning, and salt. Add the sauteed onion and celery, and the
crabmeat and gently mix.
Form the crab mixture into 8 cakes using either a round mold or your
hands.
Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes
for about 4 minutes. Gently turn them over, careful not to break them, and
broil the other side. At the end of 8 minutes, they should be nicely browned.
Heat stovetop grill on medium high heat. Alternately, you can make this recipe
on an outdoor grill. "Crown" the buns by cutting off the rounded tops with a
bread knife. This will leave you with 8 buns with flat tops. Cut in half
lengthwise, if not already split. Brush the outsides with olive oil. On the
inside of the top half of each bun, spread about 1 tablespoon of the basil
sauce and ½ tablespoon of the onion relish. You can vary the amounts to your
taste. Place a crab cake on the bottom half of the bun and cover with the top
half of the bun.
Grill each sandwich for 1 to 2 minutes per side. While you grill, press down
on the sandwich with a metal spatula. This will flatten the sandwich, and make
pretty grill marks on the bun. The sandwich is done when it is lightly browned
on each side. Cut the sandwiches into halves or quarters and serve.
Basil Sauce:
2 small garlic cloves
½ cup fresh basil leaves, washed
3 tablespoons olive oil
2 tablespoons freshly grated Parmesan
¾ cup mayonnaise
Salt and freshly ground black pepper
Mix all ingredients in a food processor and set aside.
Onion Relish:
½ cup red onion, chopped
½ tablespoon red wine vinegar
½ teaspoon chopped fresh oregano
Toss the ingredients together in a small bowl and set aside.