The Bar & Grille serves these Maryland-style crab cakes with a spicy aioli sauce.
Adapted from The Farm Bar & Grille
Makes 8 servings
2 pounds Maryland blue lump crab meat
1 white onion, diced
1 green pepper, diced
1 bunch scallions, chopped
2 tablespoons Worcestershire sauce
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
juice of 4 limes
1½ cups honey mustard
2 cups Ritz cracker crumbs
3 cups panko bread crumbs
vegetable oil as needed for cooking
1. In a large bowl, stir together crab, onion, green pepper, scallions, Worcestershire sauce, Cajun Seasoning, and garlic powder until ingredients are well distributed. Stir in lime juice and mustard, then add cracker and bread crumbs and mix to blend well. Set aside and let rest for 1 hour.
2. When ready to cook, you can bake, pan sear, or deep fry the crab cakes. Form mixture into patties that weight about 4 ounces each.
3. To bake, preheat oven to 400°F. Line a baking sheet with parchment paper. Place patties on baking sheet and bake until golden brown, about 10 to 12 minutes.
4. To pan sear, pour a thin film of oil in large skillet and heat over medium-high heat. Sear patties until browned, about 2 to 3 minutes per side.
5. To deep fry, fill a Dutch oven halfway with oil and heat to 350°F. Drop patties in and cook until golden, 4 to 5 minutes. Drain on a plate lined with paper towels.
6. Transfer crab cakes to a platter and serve warm or at room temperature.