Maryland Sandwich
(Blue Crab Cake)
3 tablespoons vegetable oil
1/3 cup minced celery
1/3 cup minced green onion, plus 1/4 cup
1/2 cup cracker crumbs
1 egg
2 tablespoons minced parsley
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1 pound lump Maryland blue crabmeat
8 semi-hard round buns
8 tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
Heat the oil in a sauté pan over medium high heat.
Sauté celery and 1/3 cup green onions until soft. Set aside.
Preheat the broiler.
In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sautéed onion and celery, and the crabmeat; Mix gently.
Form the crab mixture into 8 cakes using either a round mold or
your hands.
Place the cakes, not touching, on a metal baking sheet.
Broil for about 4 minutes.
Gently turn them over, careful not to break them, and broil the other side for 3 minutes more; they should be nicely browned.
Heat stovetop grill on medium high heat.
"Crown" the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split.
Brush the outsides with olive oil.
On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun. Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the
sandwich with a metal spatula. This will flatten the sandwich, and make
pretty grill marks on the bun.
The sandwich is done when it is lightly browned on each side.
Cut the sandwiches into halves serve.
(Blue Crab Cake)
3 tablespoons vegetable oil
1/3 cup minced celery
1/3 cup minced green onion, plus 1/4 cup
1/2 cup cracker crumbs
1 egg
2 tablespoons minced parsley
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1 pound lump Maryland blue crabmeat
8 semi-hard round buns
8 tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
Heat the oil in a sauté pan over medium high heat.
Sauté celery and 1/3 cup green onions until soft. Set aside.
Preheat the broiler.
In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sautéed onion and celery, and the crabmeat; Mix gently.
Form the crab mixture into 8 cakes using either a round mold or
your hands.
Place the cakes, not touching, on a metal baking sheet.
Broil for about 4 minutes.
Gently turn them over, careful not to break them, and broil the other side for 3 minutes more; they should be nicely browned.
Heat stovetop grill on medium high heat.
"Crown" the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split.
Brush the outsides with olive oil.
On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun. Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the
sandwich with a metal spatula. This will flatten the sandwich, and make
pretty grill marks on the bun.
The sandwich is done when it is lightly browned on each side.
Cut the sandwiches into halves serve.
