GMA Recipe: Old-Fashioned Crab Cakes

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Old-Fashioned Crab Cakes
From chef and author Mario Batali
Wednesday, April 5, 2006

Renowned chef, restaurateur and media personality Mario Batali has teamed up with NASCAR to create a one-of-a-kind, officially licensed NASCAR cookbook, "Mario Tailgates NASCAR Style: The Essential Cookbook for NASCAR Fans."

Old-Fashioned Crab Cakes'

One of Batali's favorite race tracks is Dover in Delaware, which is crab country. That means there must be crab cakes! On Good Morning America, Batali made these to serve before a simple entree at a tailgate party. The effort you put into the main course will go unnoticed in the shadow of these delectable appetizers.

Ingredients
For the crab cake sauce

6 tablespoons mayonnaise

2 teaspoons Old Bay seasoning

3 teaspoons freshly squeezed lime juice (1 to 2 times)

Several dashes hot sauce

For the crab cakes

1 pound canned lump crabmeat, picked over for cartilage and shells

3 scallions, green parts only, finely chopped

4 tablespoons finely chopped parsley

2 ounces Canadian bacon, finely chopped

4 tablespoons mayonnaise

1 large egg

4 tablespoons plain bread crumbs

1 1/2 teaspoons Old Bay seasoning

1 teaspoon salt

Freshly ground black pepper

2 tablespoons olive oil

Lime wedges for serving

Hot sauce for serving

Directions

First make the sauce. In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep cold in a refrigerator or ice-filled cooler until ready to serve for up to 48 hours.

In a medium bowl, gently mix together the crabmeat, scallions, parsley, bacon, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt and pepper, keeping the mixture as loose as possible.

Gently shape the crabmeat into eight roughly 1-inch-thick by 2-inch in diameter crab cakes, handling the crabmeat as little as possible. Place the cakes on the plate, leaving some space between them. Cover with plastic and keep cold in a refrigerator or ice-filled cooler for at least one hour or up to four hours.

Place a skillet on a medium-hot grill, add the olive oil and heat. Arrange the crab cakes in the pan so they aren't touching and cook until they are nicely browned on the bottom, about three minutes. Turn the cakes over and cook three minutes more.

Serve with a dollop of the sauce, a sprinkling of lime juice, and a few dashes of hot sauce.

Makes 4 servings

Recipe copyright 2006, Mario Batali from his cookbook, "Mario Tailgates NASCAR Style"