The nosh…..
I love Maryland and for many years drove down every March break to smell the salt air and eat crab cakes and oysters. The crab cakes in the Chesapeake Bay area are to die for…and in browsing the net, I came across the TimesUnion newspaper and it’s weekly Chef@Home feature, which is where I found John Grizzaffi’s Lump Meat Crab Cake recipe…in the spirit of research – how I suffer !- I’ve tried John’s recipe. It’s delicious…so here it is…
ingredients:
16 ounces lump crab meat
1 egg, beaten
1/3 cup mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon worcestershire sauce
1 tablespoon fresh parsley, chopped
1/2 teaspoon lime juice
2 tablespoons melted butter
1 cup bread crumbs
Salt and pepper to taste
method:
Combine all ingredients except crab meat. Once combined, slowly fold in lump meat. Be careful not to break up the meat. Form the mixture into small patties and dust with bread crumbs. Sautee on both sides until golden brown. ps. Do NOT use packaged bread crumbs…only fresh
Top with remoulade sauce (see here)….pps. bourbon lovers will enjoy John’s Pots de Créme!!
the slosh….
personally, due to the sweetness of the crab meat I don’t ecommend Pinot Grigio, but below are some other suggestions……
- Dry or almost dry Riesling
- Gewurtztraminer – gorgeous – slightly spicy and aromatic
- An aromatic Sauvignon Blanc from New Zealand, California, Argentina, Chile or South
Africa - Sancerre or Pouilly Fume from France
- Semillon from the Australia’s Hunter Valley – notoriously good with seafood
