A crab cake recipe from ABC's "The Chew" is Mario Batali's Baltimore Grilled Crab Cakes, which are made from a combination of crab meat, lime zest, scallions, parsley, Canadian bacon and breadcrumbs, seasoned with salt, pepper and seafood seasoning, and bound together with egg and mayonnaise. The crab cakes are shaped and refrigerated before cooking and serving with a sauce of mayonnaise, seafood seasoning, lime juice and hot sauce.
Baltimore Grilled Crab Cakes
This easy recipe serves six.
Prep Time: 11 min.
Cook Time: 6 min.
Ready In: 1 hr 17 min.
- 1 1/2 lbs., lump crab meat, shell removed
- 2 limes, zested
- 4 scallion greens, finely chopped
- 5 tbsp., fresh parsley, finely chopped
- 3 oz., Canadian bacon, finely chopped
- 5 tbsp., breadcrumbs
- 4 tsp., seafood seasoning, divided
- 1 1/2 tbsp., salt
- 12 tbsp., mayonnaise, divided
- 1 large egg
- Salt and pepper
- 3 tsp., freshly squeezed lime juice
- Olive oil
- Several dashes hot sauce, plus more to serve
- Lime wedges to serve
- Prepare sauce
- Prepare crab cakes
- Cook crab cakes
Combine half of the mayonnaise, half the seafood seasoning, the lime juice and hot sauce in a bowl. Refrigerate.
Combine the crab meat, lime zest, scallions, parsley, Canadian bacon and breadcrumbs in a bowl, adding the remaining seafood seasoning and salt and pepper to taste. In a separate bowl, combine the remaining mayonnaise with the egg. Carefully add this mixture to the crab, aiming to keep it at a loose consistency. Shape into 10 crab cakes, each 2 inches in diameter and 1 inch thick. Transfer to a plate and cover with plastic wrap. Refrigerate for at least an hour but no more than 4.
Heat 3 tablespoons of olive oil in a skillet on a grill set to a medium-high temperature. Place the crab cakes into the pan without overlapping, working in batches if required. Cook the crab cakes for 3 minutes on either side or until browned and golden in color.
Serve topped with the prepared sauce, a little lime juice and some hot sauce.