The Chew: Mario Batali’s Baltimore Grilled Crab Cakes Recipe

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The Chew: Dish of the Day – Grilled Crab Cakes

The Super Bowl may still be a few days away, but Mario Batali and Michael Symon got into the competitive spirit a bit early for The Chew’s Dish of the Day. Actually, there were two dishes: Mario’s Baltimore Grilled Crab Cakes recipe and Michael’s San Francisco Breakfast Burritos recipe. Why choose just one dish when they both sound so delicious?

Mario Batali: Baltimore Grilled Crab Cakes Recipe

The Chew: Mario Batali’s Baltimore Grilled Crab Cakes Recipe

In honor of the Baltimore Ravens, Mario Batali prepared Baltimore Grilled Crab Cakes on The Chew.

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Let’s start with Mario Batali’s delicious Baltimore Grilled Crab Cakes recipe, which Mario prepared as a tribute to the Baltimore Ravens.

Ingredients For Mario Batali’s Grilled Crab Cakes:

  • 1 1/2 pounds Lump Crab Meat
  • 2 zested Limes
  • 4 finely chopped Scallions (green parts only)
  • 5 tablespoons finely chopped Parsley
  • 3 ounces finely chopped Canadian Bacon
  • 6 tablespoons Mayonnaise
  • 1 large Egg
  • 5 tablespoons Bread Crumbs
  • 2 teaspoons Seafood Seasoning
  • 1 1/2 teaspoons Salt
  • Freshly ground Black Pepper
  • Olive Oil
  • Lime Wedges and Hot Sauce for Serving

Ingredients For The Chew’s Crabcake Sauce:

  • 6 tablespoons Mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 3 teaspoons freshly squeezed Lime juice
  • Hot Sauce to taste

Mario Batali Grilled Crab Cakes Directions:

  • To make the sauce, mix together all ingredients in a small bowl, cover, and keep in the refrigerator up to 48 hours.
  • Preheat a grill to medium-high heat. In a medium bowl, carefully mix crab meat, lime zest, scallions, parsley, Canadian bacon, mayonnaise, egg and bread crumbs. Add Old Bay Seasoning and salt and pepper. Handle gently and keep the mixture as loose as possible.
  • Shape the crab meat very gently into 10 cakes, approximately 1 inch thick by 2 inches in diameter. Place cakes on a plate, cover with plastic wrap, and refrigerate for 1-4 hours.
  • Place a non-stick pan with three tablespoons of olive oil on the grill. Without overcrowding the pan, fry cakes in an even layer, about three minutes each side.
  • Serve golden-brown cakes with a dollop of sauce, lime juice and hot sauce.

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