Maryland Crab Cakes with Sauce No. 23
Try our variation on this Baltimore classic, spiced up with #corinescuisine No. 23 and held together with a puree of cod in place of of the traditional crushed crackers (a brilliant idea from Preston Clark at Food & Wine).
A tablespoon or two of our fresh Scotch bonnet pepper sauce (No. 23) adds some heat to the flavor profile, and mixed with mayo it also makes a great spicy dipping sauce on the plate.
6 oz cod, halibut or flounder fillet (skinless)
1 lb jumbo lump crab meat (or half jumbo, half sweet claw meat if available)
1/2 cup mayo (Kewpie is best)
1 cup panko breadcrumbs
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
1 tablespoon Dijon mustard
1 tablespoon Corine’s Cuisine No. 23 (Fresh Hot Pepper Sauce)
1/2 tsp salt
1/2 tsp ground white pepper
1/4 cup peanut oil (for frying)
Cut the fish fillet into pieces and puree it in a small food processor. Transfer the puree to a large mixing bowl and add the mayo, scallions, celery, mustard, Sauce No. 23, salt and pepper. Pick over the crabmeat for shell pieces and then gently fold it into the puree/mayo mixture, being careful not to break up the pieces of crabmeat. Form the mixture 10 to 12 loosely packed, slider-sized patties. Dredge the patties in panko. In a large skillet, heat the peanut oil on medium-high until it is shimmering. Sauté the crab cakes for 2 to 3 minutes on each side, until nicely browned. Serve with mayo mixed with Corine’s Cuisine Sauce No. 23 or Sauce No. 10.