Maryland Crab Cakes with Old Bay Sherry Cream
1 teaspoon fresh lemon juice
½ cup mayonnaise
1 teaspoon dry sherry
2 teaspoons tarragon, chopped
1 teaspoon capers, finely chopped
1 tablespoon fresh parsley, chopped
3 ½ tablespoons dry breadcrumbs
½ tablespoon Old Bay Seasoning
2 teaspoons ketchup
1 teaspoon Dijon mustard
1 pound backfin*
1 pound jumbo lump**
Preheat oven broiler or fryer.
Beat together egg, lemon juice, mayonnaise, sherry, tarragon, capers, parsley, breadcrumbs, Old Bay, ketchup and mustard. Gently mix in back fin. Carefully fold in Jumbo lump, with caution not to break.
Broil for 10 to 15 minutes or fry for approximately 3 to 4 minutes until lightly brown.
* For Crab Cakes, weight out 6 ounces each.
* For Crab balls, weigh out 5, 1 ounce balls.