Crab cakes and football! That’s what Maryland does!
Back in January when I last saw my aunt, she asked me what was going to be my next Dinner in the Movie installment. I told her I had a couple of ideas, but nothing completely solid. I’ve been putting off the series for quite some time now, but it’s back and I hope to keep it that way. Wedding Crashers is one of my favorite movies. If there’s nothing else to watch on the weekend, this is one of the movies that I immediately go to (along with this one I had mentioned when I made my favorite pimento cheese). I can watch it over and over and it never gets old. Thanks to this movie coming out right before I started college and having everyone on campus quoting it non-stop, I can pretty much quote the whole thing from start to finish; from, “and then everyone said, Jabroni!!” to “Ma! The meatloaf! I never know what she’s doing…back there”. It’s just hilarious, and I knew I had to feature the movie and the oft-mentioned crab cakes in this series.
I love a good crab cake sandwich – it’s something that I love to order out, although I’m very picky about the crab cake and usually have to ask how the crab cake is made before I place my order. The majority of crab cakes are completely filled with unnecessary ingredients that mask the flavor of the crab. This crab cake is a simple recipe that I slightly adapted from Andrew Zimmern and, with the exception of my dad’s recipe, is my absolute favorite. The chive mayonnaise complements the crab cake while not being over-bearing; something that many remoulades tend to do.
So, make a couple of these crab cake sandwiches, crack open a beer or two, and settle in with one of my all time favorite movies, Wedding Crashers. Remember – Rule #76 – no excuses, play like a champion!
- 1/2 egg, beaten
- 2 Tbsp plus 2 tsps mayonnaise
- Dash of Worcestershire
- 1/4 tsp Tabasco sauce
- 1/4 tsp Old Bay seasoning
- 1/2 tsp Dijon mustard
- 1/3 lb jumbo lump crab
- 10 saltines, finely crushed
- 1/3 cup of mayonnaise
- 2-3 Tbsp of chopped chives
- Salt and pepper
- Oil, enough to cover the bottom of the pan
- 2 brioche buns, toasted
- Lettuce, optional
- In a medium bowl, whisk together the egg, mayonnaise, Worcestershire, Tabasco, Old Bay, and Dijon mustard until smooth. In another bowl, toss the crab and the crushed crackers. Gently fold in the crab and crackers into the mayonnaise mixture. Cover with plastic wrap and place in fridge for about an hour.
- For the chive mayonnaise, whisk together the mayonnaise and chives until smooth and season with salt and pepper. Cover and place in the fridge for at least an hour.
- Divide the crab mixture into two portions. Lightly pack into patties, about 1-2 inches thick. In a large pan over medium high heat, heat the oil until hot. Add the crab cakes and cook for about 3-4 minutes a side, until golden brown and heated through. Remove from the heat.
- To serve, spread a little chive mayonnaise over both halves of the buns, place some lettuce on the bottom, followed by the crab cake. Place on the top bun. Repeat with the other crab cake and serve immediately.
- Crab cake recipe adapted from Andrew Zimmern