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Bite Me
by Julie Albert and Lisa Gnat

Maryland gave us Babe Ruth, Frank Zappa, and the golden glory of crab cakes. It might be difficult to compete with the masters of the Chesapeake - Faidleys, G&M, Angelina's, Timbuktu - but our delectable version strikes the perfect balance between seasoning and the stuffing that keeps this sweet delicacy from falling apart while still show-casing the luscious lump meat.
Yield: 12 appetizer crab cakes and 1¼ cups mustard sauce.


    Crab Cakes
    • 1 large egg, lightly beaten
    • 1 cup soft fresh breadcrumbs (4.-5 slices of crustless bread processed in food processor until coarse crumbs)
    • 1/4 cup mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tsp fresh lemon juice
    • 1 tsp Worcestershire sauce
    • 1 tsp chopped fresh thyme
    • 1/2 tsp kosher salt
    • 1/4 tsp freshly ground black pepper
    • 1/8 tsp cayenne pepper
    • 1 Ib (approx. 3 cups) crabmeat, drained well, cartilage removed, crabmeat flaked
    • 1/4 cup yellow cornmeal
    • 2 tbsp olive oil

    Creamy Mustard Sauce
    • 2 tsp vegetable oil
    • 1 small shallot, finely diced
    • 1/4 cup dry white wine
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1 tbsp Dijon mustard
    • 1 tbsp seed mustard
    • 1 tbsp honey
    • 1/4 tsp kosher salt


1) For the crab cakes, preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) In a medium bowl, combine egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, thyme, salt, pepper and cayenne pepper; stir to combine ingredients. Add crabmeat and mix well.

3) Using moistened hands, shape crab mixture into 12 patties, 72-inch thick. Place cornmeal in a shallow dish, dip patties in cornmeal, turning to coat both sides. Place on prepared baking sheet, bake 10 minutes, flip and bake another 10 minutes, until slightly golden.

4) Remove from oven. In a large skillet, heat olive oil over high heat. Add crab cakes and brown 1 minute on each side to get a golden crust. Remove and serve with creamy mustard sauce.

5) For the creamy mustard sauce, in a small saucepan, heat vegetable oil over medium heat. Add shallots and saute until softened, about 2 minutes. Add white wine and simmer until wine is almost evaporated, about 3 minutes. Set aside to cool.

6) In a blender, combine mayonnaise, sour cream, Dijon mustard, seed mustard, honey and salt. Add shallots and blend until smooth. Serve with crab cakes.

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