The Crab Cake Guy

Baltimore Crab Cakes
courtesy Neil Connolly of Doc’s Restaurant, Orlando, Fla.
www.docsrestaurant.com

A distinguished chef with more than three dozen culinary medals and awards to his credit, Neil Connolly has prepared cuisine at restaurants, country clubs and private galas among other venues. The Boston native implements his New England influence with Florida’s bounty of fresh ingredients at Doc’s Restaurant, the dining destination across the street from the Orlando Regional Medical Center. Doc’s Restaurant is located at 1315 S. Orange Ave. Orlando, Fla. online at www.docsrestaurant.com. His recipe for Baltimore crab cakes was originally featured on MSN’s Today.

Ingredients
6 ounce jumbo lump crab meat
1 slice white bread, crust off, small dice
1/4 teaspoon shallots, finely diced
1/4 teaspoon chives, finely diced
1 whole egg
1 teaspoon mayonnaise
1/4 Dijon mustard
1/4 teaspoon lemon juice
Salt and pepper to taste
2 tablespoon butter

Instructions

1. Preheat oven to 375 degrees.

2. In a bowl, whisk one egg

3. Gently fold in all ingredients (except butter) until combined

4. Shape crab cakes into 3 ounces patties

5. In a hot sauté pan, add 2 tablespoon of butter

6. Lightly brown crab cakes on both sides

7. Remove from sauté pan

8. Using a small oven pan, bake for 5 minutes or until done

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading