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Yesterday, we chatted him up. Today executive chef Brian Feirstein, from Eddie V’s Prime Seafood, shares this recipe for Maryland-style crab cakes. The dish is super-simple and quick to make, but its beautifully plated presentation makes it seem way fancier.
Here’s how to make it:
Crab Cake Maryland Style
Serves 5
1 ½ cups of crackers, crushed
1 egg
½ cup of mayonnaise
1 bunch of scallions, chopped
2 tablespoons of creole mustard
1 teaspoon of old bay seasoning
1 pound of lump crab, cleaned of shells
Combine all ingredients except crab meat. Gently fold in crab meat. Shape crab cakes into patties. Sauté in butter until golden brown on both sides. Bake at 375 degrees until just firm (about 8 minutes). Serve immediately with lemon and remoulade or tartar sauce.
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