Mikes Maine Crab Cakes Food

MAINE CRAB CAKES

Steps:

• Combine all ingredients except scallions.
• Mix well.
• Add sliced scallions and mix.
• Form into eight 2-inch crab cakes.
• In a 10-inch skillet, melt butter over medium-high heat until melted.
• Add crab cakes.
• Cook the crab cakes for 3 to 4 minutes on each side or until golden brown.
• Drain on paper toweling.

MIKE'S MAINE CRAB CAKES

Steps:

• In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
• Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
• Place remaining 1 cup crumbs on plate or shallow bowl.
• Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
• Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
• Serve.

BAKED CRABCAKES WITH OLD BAY REMOULADE

Steps:

• Preheat the oven to 400 degrees F.
• For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
• For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
• Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.