Simply Divine for a Dinner Party!

Delmarva Crab Cakes

Homemade spiced, crisped while plumped Dungeness crab cakes! Totally Speechless!

serve 6 

Crab Cakes

2 large live Dungeness crabs (1 pound lump crabmeat)

½ cup bread crumbs

¼ cup mayonnaise

1 large egg, beaten

1 tbsp Dijon mustard

1 scallion, finely chopped

½ tsp Worcestershire sauce

½ tsp Delmarva seasoning

vegetable oil for deep-frying

Delmarva Seasoning 

(quantity of 3 tbsp)

2 tsp salt

1 tsp cayenne pepper

1 tsp celery seed

1 tsp dry mustard

1 tsp sweet paprika

1 tsp ground black pepper

1 tsp ground bay leaf

¼ tsp ground cloves

¼ tsp ground all spice

¼ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground cardamom

¼ tsp ground cinnamon

Cucumber Tartar

 1 cup of cucumber cubes in small dice, peeled and seeded

pinch of sea salt

½ cup mayonnaise

1 scallion, finely chopped

2 tsp capers

1 tsp anchovy paste

• Steam the crabs as a whole for 20mins. Leave the crab cooled down then refrigerate for at least 2 -3 hours so the meat will stay firm and plump. Detach all crabmeat from the body, legs and claws as much and in big pieces as possible. Set aside.
• Mix bread crumbs, mayonnaise, egg, Dijon, scallion, Worcestershire sauce and Delmarva seasoning altogether in a bowl. Fold in the crabmeat and the roe (if preferred).
• With wet hands, form the crabmeat mixture into 3 inches wide and ¾ inch high crab cakes. Coat each crab cakes with extra bread crumbs.
• Deep-fry the crab cakes with ½ inche of vegetable oil by turning once until light golden colored. Place crab cakes onto paper towels to drain.

Serve hot with tartar and some greens with vinaigrette.