Put a personal twist on a classic recipe with these delectable Crab Cakes with Chesapeake Bay Mayo. Inspired by her Aunt Ellie’s crab cake recipe, Michelle Critchell Moon from Virginia decided to add her own touch by modifying some of the ingredients. The result is a mouthwatering crab cake that is perfectly complemented by a tangy and creamy sauce. Get ready to savor the flavors of the Chesapeake Bay with every bite.
INGREDIENTS:
CHESAPEAKE BAY MAYO:
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon spicy brown mustard
- ¼ teaspoon seafood seasoning
CRAB CAKES:
- 1 egg, beaten
- ¼ cup grated Parmesan cheese
- ¼ cup seasoned bread crumbs
- ¼ cup mayonnaise
- 2 tablespoons finely chopped onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon spicy brown mustard
- ½ teaspoon seafood seasoning
- ⅛ teaspoon pepper
- 3 cans (6 ounces each) lump crabmeat, drained
- ¼ cup canola oil
PREPARATION:
- In a large bowl, combine sour cream, mayonnaise, sweet pickle relish, spicy brown mustard, and seafood seasoning. Cover and chill the sauce until serving.
- For the crab cakes, in a separate large bowl, combine beaten egg, grated Parmesan cheese, seasoned bread crumbs, mayonnaise, chopped onion, minced fresh parsley, spicy brown mustard, seafood seasoning, and pepper.
- Gently fold in the drained lump crabmeat. Refrigerate the mixture for at least 30 minutes.
- With floured hands, shape the crab cake mixture into ½-inch-thick patties, using approximately 2 tablespoonfuls of the mixture for each patty.
- In a large skillet over medium heat, heat the canola oil. Cook the crab cakes in batches for 3-4 minutes on each side or until they turn golden brown.
- Serve the crab cakes with the chilled Chesapeake Bay Mayo sauce.
YIELD: 16 crab cakes
COOKING TIME: 10 minutes per batch
SPECIAL INSTRUCTIONS:
- Refrigerating the crab cake mixture helps the flavors meld together and makes it easier to shape the patties.
- Use floured hands when shaping the crab cakes to prevent sticking.
- Adjust the cooking time based on the size and thickness of the crab cakes, ensuring they are cooked through and golden brown.
- Serve the crab cakes as an appetizer or as a main dish accompanied by a side salad or vegetables.
Crab Cakes with Chesapeake Bay Mayo are a delightful twist on a timeless favorite. Michelle Critchell Moon’s modification of her Aunt Ellie’s crab cake recipe has resulted in a mouthwatering dish that is sure to please seafood lovers. These crab cakes are perfectly paired with a tangy and creamy Chesapeake Bay Mayo sauce, elevating the flavors to new heights.
The recipe begins by combining sour cream, mayonnaise, sweet pickle relish, spicy brown mustard, and seafood seasoning to create the flavorful Chesapeake Bay Mayo sauce. This sauce provides a refreshing and zesty contrast to the rich crab cakes.
To prepare the crab cakes, the mixture of beaten egg, grated Parmesan cheese, seasoned bread crumbs, mayonnaise, chopped onion, minced fresh parsley, spicy brown mustard, seafood seasoning, and pepper is gently folded with lump crabmeat. After refrigerating the mixture to allow the flavors to meld together, the crab cakes are shaped and cooked until golden brown and delicious.
Serving the crab cakes with the chilled Chesapeake Bay Mayo sauce adds a delightful creaminess and tang to each bite. These crab cakes can be enjoyed as an appetizer or as a main dish, accompanied by a side salad or vegetables for a complete meal.
Whether you’re hosting a gathering or simply craving a seafood treat, Crab Cakes with Chesapeake Bay Mayo are an excellent choice. The combination of succulent lump crabmeat and the tangy mayo sauce will transport your taste buds to the shores of the Chesapeake Bay, where these flavors have been enjoyed since colonial times.
