While some of my KPIX colleagues have their own Super Bowl recipes, I instead made something with chef Michael Lee Rafidi at RN74.

I can’t cook so he came to the rescue!

– Betty Yu

Maryland Crab Cakes (recipe courtesy RN74)

Ingredients (Serves 8)

Crab Cakes

  • 1 lb. Lump and Jumbo Lump Crab Meat (preferably fresh, but you can use frozen or canned; or substitute shrimp)
  • 2 oz. Saltines, finely crushed
  • 1 Egg
  • ½ cup Mayonnaise
  • 2 ½ tsp. Dijon Mustard
  • 1 ¼ tsp Worcestershire sauce
  • 1 ¼ tsp Hot Sauce
  •  1/2 Lemon, Juice & Zest
  • 1 1/2 tsp Old Bay
  • 2 tsp Parsley, Chopped
  •  2 tsp Tarragon, Chopped
  •  2 tsp Chives, Minced

Tartar Sauce 

  •  1/2 Cups Mayonnaise
  • 2 tsp Finely Chopped Dill
  • 1 tsp Finely Chopped Capers
  • 2 tsp Finely Chopped Cornichons
  • 1 heaping tbsp Cup Finely Minced Red Onion
  • 1 tsp Finely Chopped Tarragon
  • 2 tsp Finely Chopped Parsley
  • 2 tsp Finely Minced Chives
  • 1 tsp Lemon juice


  1. Pre-heat oven to 350 degrees.
  2. Pick through crabmeat to ensure there are no shells.
  3. Mix together all ingredients for crab cake except crabmeat and saltines until base mix comes together.
  4. Using a rubber spatula, gently fold in crabmeat trying not to break up the lumps.
  5. Once crabmeat is mixed with the mayonnaise base, sprinkle in saltines and fold together.
  6. Allow mixture to rest in a refrigerator for about an hour until cold
  7. Using a 2-ounce ice cream scoop, scoop out crab cakes on to a parchment lined sheet tray.
  8. Place crab cakes in the oven and cook until golden brown on the outside but just warmed in the middle, about 10 minutes
  9. Meanwhile make tartar sauce. Using a mixing bowl and rubber spatula, mix all tartar sauce ingredients together and set aside. Can be made a day ahead of time
  10. Prepare a breading station by placing all-purpose flour in one bowl, whisked whole eggs in the second bowl and panko breadcrumbs in the third bowl
  11. Roll 2 ounce crab cakes into balls, bread each cake by first dredging in the flour, followed by the egg wash and finally by the panko bread crumb
  12. Fry the crab cakes at 350 degrees until golden brown but just warmed in the middle, about 3 minutes.

On a sandwich roll , cut in half — place crabcake, tartar sauce, fresh greens and sliced radish, onion, and  pork rinds  and serve



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