Changing Palate

Adapted from:  Hilltop Crab Cake, The Washington Post

• 1 pound of jumbo lump crab
• 1/2 cup of mayonnaise
• 2 TBL. spicy brown mustard, such as Gulden’s
• 2 TBL. Worcestershire sauce
• 1 egg, beaten
• 2-3 tsp. hot pepper sauce.  (I prefer Scotch Bonnet.)
• 3/4 cup bread crumbs.  (I use panko but any unseasoned will work.)
• 1/8 tsp. salt

In a medium bowl, mix mayonnaise, mustard, Worcestershire sauce, egg and pepper sauce until just combined.  Set aside.

Preheat the oven to 400 degrees.  Spray a rimmed baking sheet with nonstick spray or line with parchment paper.

Place crab meat in a strainer to remove any excess liquid; let drain for 10 minutes. Transfer the crab meat to a large bowl, being careful not to break up the large pieces.  Add 1/2 of the bread crumbs; mix gently.  Using a spatula, fold in about 1/2 of the mayonnaise mixture, salt to taste, try not to overmix.  Test a small portion to see if it holds together.  (Since these are baked and not fried it can be a loose hold.)  If it doesn’t hold, add as much of the remaining mayonnaise mixture as needed, 1 or 2 tablespoons at a time.  If the mixture is too wet, add the remaining bread crumbs in the same manner.  (I hardly ever use all of the mayonnaise mixture.)

Use a 1/2 cup measure to help form each crab cake.  Arrange on the prepared pan.

Bake for 10 to 12 minutes, until golden brown.  For an extra-crisp top, broil for 1 minute.

Serve immediately on a bed of arugula or mixed greens.