If you’ve never tried the crab cakes at Legal Sea Foods, you should. This cake features the crab prominently. With a minimum of breading and binding, a mound of jumbo lump crab awaits.
I often ask my top picks for Best of the Big A to share their recipe and Legal Sea Foods obliged (well, sort of). I was told that they can’t divulge the restaurant’s proprietary recipe but they could share the version from their cookbook.
I’ll definitely try this recipe. Although, at first glance, I do see differences. I’m quite sure the restaurant version uses Saltine crackers instead of Ritz and likely contain mayonnaise, mustard and maybe some Tabasco.
Crab Cakes from “The New Legal Sea Foods Cookbook”
by Roger Berkowitz and Jane Doerfer
Place the crackers in a plastic bag and crumble with your hands or with a rolling pin. Put them in a large mixing bowl, and set aside. In a large skillet, melt the butter over medium heat and cook the scallions, celery, and garlic for 5 minutes, or until cooked through but still slightly translucent. Toss with the crackers.
Stir in the wine, Old Bay Seasoning, lemon juice, parsley, and crabmeat. Season with salt and pepper to taste. Mix in the egg.
Form into cakes, dust with flour, and saute in olive oil or butter until cooked through.
–by Jenny Turknett, Food & More blog
– Jenny Turknett writes about Southern and Neighborhood Fare for the AJC Dining Team. She also publishes her own blog, Going Low Carb.