Chef Claude’s Maryland Crabcakes  

{Blackie’s Steakhouse, Washington, DC}

 

Ingredients

 

Quan.           Desc.

 

·        1 lb.             “Megalimb” crabmeat, shredded pieces “1-“2” in length

·        2 tbsp.          Mayonnaise

·        1                  Egg

·        1 tsp.           Cilantro

·        1 tbsp.          Olive oil

·        1 dab           Yellow mustard

·        To taste          Salt & Pepper

·        ¼ cup            Very fine cracker meal

• 1                  Baking mold tray

 

 

Directions

 

·        Add all the ingredients together at one time into a large mixing bowl, stirring thoroughly by hand

·        Roughly form cakes by hand into the a size that fill fit the baking mold shapes

·        Lightly dust the shapes with very fine cracker meal; this cracker meal should be almost dust-like in consistency

·        Press into molds

• Bake at 350 degrees for no more than 5 minutes, preferably less; do not overcook; once the cakes are heated warm all the way through, they’re done.