DELMARVA CRAB CAKES
1 cup peeled and seeded cucumbers, 1/8" wide
1/2 teaspoon of salt
3/4 cup of mayonnaise
2 finely chopped green onions
2 tablespoons of capers
1 teaspoon of anchovy paste
1/2 and 1/3 cup of Panko bread crumbs
1 beaten egg
1 tablespoon of Dijon mustard
1/2 teaspoon of Worcestershire sauce
1/2 teaspoon of Delmarva seasoning (recipe follows)
1 pound of lump crabmeat, picked over
Canola oil for frying
Cucumber Sauce
In a medium bowl, toss the cucumber with 1/2 teaspoon of salt. Let stand
for one hour. Transfer to a sieve and rinse well with cold water. Pat
cucumber dry. In a small bowl, mix the drained cucumber, 1/2 cup of
mayonnaise, 1 chopped green onion, capers and anchovy paste. Cover and refrigerate for at least one hour.
Crab Cakes
In a large bowl, mix 1/2 cup of bread crumbs, 1/4 cup of mayonnaise, egg,
mustard, 1 green onion, Worcestershire sauce and Delmarva seasoning.
Mix in the crabmeat. With wet hands, form into 6 crab cakes, about 3" wide. Place remaining 1/3 cup of bread crumbs in a deep plate. Coat the
crab cakes in the crumbs. Refrigerate for 1 hour.
Line a baking sheet with paper towels. Into a deep skillet, pour the oil to a depth of 1/2 " and heat over high heat. Carefully add crab cakes and cook, turning once until golden brown, about 3 minutes. Using a slotted spoon, transfer to the paper towels to drain. Serve hot with cucumber sauce.
DELMARVA SEASONING
2 teaspoons of salt
1 teaspoon of ground celery seed
1 teaspoon of dry mustard
1 teaspoon of sweet paprika
1 teaspoon of ground black pepper
1 teaspoon of ground bay leaf
1/4 teaspoon of ground cloves
1/4 teaspoon of ground allspice
1/4 teaspoon of ground ginger
1/4 teaspoon of freshly ground nutmeg
1/4 teaspoon of ground cardamom
1/4 teaspoon of ground cinnamon
Mix together. Store in a covered container. Makes about 3 tablespoons.