Recipe: Delmarva Crab Cakes with Cucumber Tartar Sauce for Joe Rueger

Hi Joe:-) I found this recipe on the internet but have not tried it. I do want you to know that it got rave reviews from people who have made it so it definitely sounds like a winner. Many said to definitely make the Delmarva Seasoning which is at the end of the recipe, though those who used the Old Bay Seasoning liked it too so that part of the recipe will be up to you. Others used a different tartar sauce that they had used previously and liked rather than the Cucumber Tartar Sauce that is suggested in this recipe so that will be up to you as well. I hope you enjoy these crab cakes, Joe :-)

Here is the recipe that I meant to paste into the message for Delmarva Crab Cakes. Thanks, Betsy for your time and attention to this.

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.

Cucumber Tartar Sauce:
1 cup 1/8-inch cubes peeled and seeded cucumber
1/2 teaspoon salt
1/2 cup mayonnaise
1 scallion, white and green parts, finely chopped
2 tablespoons nonpareil capers, rinsed
1 teaspoon anchovy paste

Crab Cakes:
1/2 cup plus 1/3 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for cartilage
vegetable oil for deep-frying

To make the sauce:
In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.

In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)

To make the crab cakes:
Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.

Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.

Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

Makes 6 cakes.

Fried & True
December 1998
Rick Rodgers