By: Chef Matt Chatfield
Maryland Style Crab Cakes
1 lb. jumbo lump crabmeat, fresh or pasteurized
1 large egg
3/4 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons Old Bay seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
4 tablespoons Red bell pepper minced
1 tablespoon fresh chives minced
1-1/4 cups panko breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
Lemon wedges for serving
1. Preheat the Wolf convection oven to 350 F.
2. Drain the crabmeat, if necessary. Put the crab in a medium mixing bowl and set aside.
3. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, bell pepper, chives, Worcestershire sauce, and 1/4 tsp. salt. Add in the bread crumbs and parsley at this point. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers being careful not to over mix.
4. Do not turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours, or overnight.
5. Shape the crab mixture into 8 rounded scoops. In a 12-inch nonstick skillet, heat the butter with olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably).
6. Cook until dark golden brown on the underside, about 4 minutes. Place on a baking sheet and finish in the Woldf oven for 8 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
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