Maine Recipes: Maine Crabcake Dinner

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Maine Crabcake Dinner
Closer to a crab royal than a traditional crabcake because they come out fluffy and not dense. Served with a basmati vegetable rice, drizzled with a lemon chive aioli.

1 lb handpicked, cooked Maine Crab, 1/2 C mayonnaise, 1 each egg, 1 tsp dijon mustard, 1 tsp Old Bay Seasoning, 1 squeezed lemon, 1 tsp worcestershire sauce, 2 Tbsp breadcrumbs - fresh, 1/4 C mayonnaise, 1 Tbsp minced chives, 1/4 tsp salt, black pepper

Mix 1/2 C mayo, egg, mustard, old bay, 1 tsp lemon, Worcestershire together. Gently fold in crabmeat, being careful not to overwork it and not breaking the whole lumps of crab. Fold in bread crumbs until uniform. Refrigerate. Heat convection oven to 350 degrees. Using medium ice cream scoop, scoop two balls of mix and place on an oil sheet tray and bake till golden. About 8-10 minutes. For Aioli add 1/4 C mayo, 1 Tbsp lemon, chives, salt and pepper. Mix together and add a little half-and-half to thin out so that it can be drizzled on or around the crabcakes.

  Source: Eggspectation