Maryland Style Crab Cakes & Jalapeno Mayonnaise
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes waiting time
Cooking time: 10 minutes
Makes around 8-10 crab cakes depending on size
For crab cakes
- 500g/1.1lb cooked crab meat (fresh not tinned)
- 1/3 cup finely chopped green onion
- 1 cup panko breadcrumbs
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Celery salt and pepper for seasoning
- Oil for frying
Jalapeno mayonnaise
- 1/4 cup pickled jalapeno slices
- 1/2 cup mayonnaise
- 1-2 teaspoons lemon zest (depending on how lemony you like it)
- 4 cornichons
Step 1 - Drain the crab meat of any brine or water (ideally, it won't have much water at all). In a bowl mix the crab meat, green onion, panko breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, salt, pepper and Old Bay seasoning. Cover and refrigerate for 30 minutes to firm up.
Step 2 - Shape into small rounds, you should get about 8-10 crab cakes depending on the size you make them. Heat a little oil in a frypan and fry until golden. Turn over and fry on the other side.
Step 3 - To make the jalapeno mayonnaise, process the jalapeno slices, mayonnaise, lemon zest and cornichons. Serve with the crab cakes.