Chesapeake Bay Crabcakes with a Twist
By: Patrick Evans Hylton
Popcorn is the secret ingredient in this dish that I made on The Hampton Roads Show, which aires on 5 April 2010 on Fox 43 in Norfolk/Hampton Roads, VA. Here is the recipe:
2 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1 teaspoon seafood seasoning, such as Old Bay
2 teaspoons Worcestershire sauce
Dash of hot sauce
1 pound lump or backfin crabmeat, picked over for shells
1/2 cup cracker crumbs
1/2 cup coarsely chopped popped popcorn crumbs
In a blender or medium-size mixing bowl, combine the egg, mayonnaise, mustard, pepper, seafood seasoning, Worcestershire sauce and hot sauce. Mix until frothy.
Place the crabmeat in a separate bowl; sprinkle the cracker and popcorn crumbs over the crabmeat. Pour the egg mixture over the crabmeat and gently toss to combine, taking care not to break up the crabmeat.
Form the crab cakes, by hand or with an ice cream scoop, into 4 rounded mounds about 3 inches in diameter and 1 inch thick. The crab cakes should be as loose as possible yet still hold their shape - don't pack the mixture too firmly.
The cakes may be sauteed (in oil or a combination of oil and butter), broiled or deep fried in oil heated to 375F. If deep fried, allow the crab cakes to drain on paper towels. Cooking time is brief- about 3 minutes on each side, or until the cakes are golden brown.
To watch this video and follow Patrick on his blog, Bay Seasoned, visit this link.