Baltimore Crab Cakes

by Mario Batali

For the Crab Cakes:

1 1/2 lbs. Lump Crab Meat (picked over for shells)

2 limes, zested

4 scallions, green parts only, finely chopped

5 tbsps. parsley, finely chopped

3 oz. Canadian bacon, finely chopped

6 tbsps. Mayonnaise

1 large egg

5 tbsps. bread crumbs

2 tsps. seafood seasoning

1 1/2 tsps. salt

Freshly ground pepper

Olive oil

Lime wedges, for serving

Hot sauce, for serving

In a medium bowl, gently mix the crab meat

add the lime zest

add the scallions

add the parsley

add the Canadian bacon

add the Mayonnaise

add the egg

and then the bread crumbs.  Combine completely until evenly blended.

Season with the Old Bay Seasoning,

and then add the salt and pepper.  Gently handle so as to keep the mixture as loose as possible.

Gently shape the crab meat into 10 cakes (or smaller bite-size medallions like I did).  Handle the crab meat  as little as possible.

Place the crab cakes on a plate and cover with plastic wrap.

Refrigerate for at least one hour or up to four hours.  I refrigerated mine over night.

Place a non-stick saute pan on the grill (or on the stove top like I did) and add about 3 tbsps. of olive oil (or butter like I did).  Arrange the crab cakes in the pan in an even layer.  Work in batches if necessary so as not to overcrowd the pan.  Cook for about 3 minutes or until the crab is golden brown.  Gently flip the cakes over and cook 3 minutes more.  Serve with sauce (see recipe below).

For the Sauce:

6 tbsps. Mayonnaise

2 tsps. Old Bay Seasoning

3 tsps. freshly squeezed Lime juice

Several dashes of hot sauce

In a small bowl combine the mayonnaise

add the Old Bay Seasoning

and add the Lime juice and several dashes of hot sauce.

Mix together until well combined.  Cover and refrigerate until ready to serve.

I made these for our Super Bowl shindig.  We've had a tradition to cook foods representing the towns from both teams.  Obviously these represented Baltimore, MD.  I found it in the nick of time as I was running out of ideas on what how to make them.  Seems like a friend on Facebook suggested I used the one Mario Batali made on one of the morning shows.  I found the recipe on www.youchew.com and I'm so glad I did.  I put them together on Saturday and cooked them on Sunday.  Hubby loved them and I thought they were okay.  I think the sauce is what gave them the best taste and hubby thought so too.  I'm sure this sauce would taste good with any other fish dish or fish sandwich.  We savored every bite!