Wednesday, April 4th was a lovely evening and we were lucky to have a great group in the kitchen with Chef Amalia for our next cooking class! Our class focus was Blue Crab, which is found predominantly along the western shores of the Atlantic ocean. The Chesapeake Bay, in particular, is known as home for these crabs, which are appear brilliantly blue in the water.
On the menu this evening was a range of seafood options, from Chef Amalia’s signature Jumbo Lump Crab Cakes with Spicy Pepper Remoulade, to Lobster Bisque, and Crab Salad. With everyones help, we mixed, stewed, chopped, and fried and then sat down to a delicious meal!
Make your own Pippin Hill Crab Cakes:
1 pound lump crab meat 1 tbsp Worcestershire
1 whole egg 1 tbsp hot sauce
3/4 cup mayo 2 tbsp fresh chives or parsley, chopped
1/2 cup Dijon Mustard 1 cup fresh white bread, chopped into 1/2″ cubes
juice and zest of 1 lemon
Mix egg, mayo, mustard, lemon juice, zest, Worcestershire, hot sauce, and chives/parsley in a small bowl. Put the crab in a large bowl and pour the egg mixture over it. Carefully fold the crab and egg mixture together; try not to break apart the lump crab. Gradually incorporate the bread. Cover with plastic wrap and refrigerate for 1 hour. The mixture will thicken as it sits.
Preheat the oven to 350. Heat vegetable oil in a large pan on the stove. Portion crab mixture into cakes and sear 3 minutes per side, until golden brown. Place the cakes in the oven for 7 minutes.