Chef Herb’s Maryland Crab Cakes

Courtesy of The Salty Dog Cafe, South Beach Marina Village, Hilton Head Island, 843-363-2198.

Crab Cakes Ingredients:

• 2 Cups Mayonnaise
• 6 Eggs
• 1/4 Cup Sherry Wine
• 1/4 Cup Lemon Juice
• 1 Tablespoon Worcestershire Sauce
• 1/3 Cup Old Bay Seasoning
• 2 Tablespoons Celery Seed
• 1/4 Cup Dijon Mustard
• 2 Tablespoons Horseradish
• 1 Tablespoon Cajun Seasoning
• 1/2 Tablespoon White Pepper
• 1 Tablespoon Dry Mustard
• 1 1/4 Cup Ritz Cracker Crumbs, Finely Ground
• 1/4 Cup Parsley, Finely Chopped
• 2 Lbs. Jumbo Lump Crab, Shells Removed
• 1 Lb. Special/Blackfin Crab, Shells Removed

Mixing Directions:

1. Mix mayonnaise, eggs, sherry, lemon juice, Worcestershire, Old Bay, celery seed, Dijon, horseradish, Cajun, pepper and dry mustard in large bowl or commercial mixer until thoroughly blended.
2. In a separate bowl, place crab meat and parsley. Add mixture from previous step over meat and add Ritz cracker crumbs. Gently, with a rubber spatula, fold mixture until crumbs are mixed with liquid base, being extremely careful to not break apart lumps of crab meat.
3. Let stand for 1 hour to allow cracker crumbs to absorb excess moisture.
4. Scoop with ice cream scooper or form crab cakes by hand. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger. This recipe makes 16, 4 ounce crab cakes.
5. Crab cakes can be sautéed in a little butter in a non-stick pan (preferred), broiled, baked or breaded and deep fried.
6. Serve with lemon wedges and caper Dijonaise. Other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce can be substituted.

Caper Dijonaise Ingredients:

• 2 Cups Mayonnaise
• 2 Tablespoons Heavy Cream
• 1 Tablespoon Tarragon Vinegar
• 1/4 Cup Capers, Drained
• 3 Tablespoons Cornischons (Dill Gherkins), Drained
• 2 Tablespoons Parsley
• 2 Tablespoons A1 Sauce
• Pinch of Salt & Pepper
• 2 Tablespoons Dijon Mustard
• 1 Teaspoon Dry Mustard

Mix all ingredients in food processor.