Maryland Crabcake, featured by Chef Kieth R. Esbin

Chef Keith R. Esbin is the Corporate Executive Chef Bar Harbor Seafood Corp/ Boston Lobster Feast Restaurants and has graciously shared his recipe on Maryland Crabcakes. We love Crabcakes! Us guys can easily cook this for the next big game, or for your special lady!

Ingredients:

1 lb Lump Crabmeat
1 lb Back fin Crabmeat
4 egg whites
1 fresh squeezed lemon
¼ tsp Cayenne Pepper
½ tsp Coleman’s Dry Mustard
1 tsp Old Bay Seasoning
8 oz Mayonnaise
12 oz Panko Japanese Breadcrumbs


In a medium bowl, combine the mayonnaise, egg whites, and lemon juice. Add the seasonings next (pepper, mustard, Old Bay) and mix together. Add 6 oz of the Panko and mix together once more. Finally, add your crab meats and lightly mix together as to not break up the lumps but still coat everything. It is not necessary to use those types of crabmeat, but the end result would be significantly reduced.

Take a 4 ounce spoonful of the crab cake mix and drop it into the remaining 6 oz of Panko to lightly coat the outside and allow you to handle with your hands. Form into a patty and put aside. Repeat until all the crab cake mix is gone, or set the remaining mix aside covered in the refrigerator until you want to make again.

Heat a pan of oil 2/3” deep over medium heat. When oil is hot (you can sprinkle a drop of water and hear it sizzle), add your crab cakes. And allow to cook on 1 side until you see the edges become light brown. Gently turn over and heat on the other side another 30-40 seconds and remove to a paper towel to drain.

Serve immediately and enjoy!

Maryland Crabcakes, by Executive Chef Esbin is ready!