It’s Preakness time. Time to Run for the Black Eyed Susans.

The Kentucky derby is the first of 3 races in the triple crown of horse racing. It garners more attention than the next 2 races. So, now It’s Preakness time. The Preakness is the second race. It runs 2 weeks after the Kentucky Derby at Pimlico racetrack in Baltimore, Maryland. The derby is known as the run for the roses. So, to stick with the theme, the Preakness is called the run for the black eyed Susans. Unfortunately, black eyed Susans don’t bloom in Maryland until June. So, they usually use Viking pom (a relative of chrysanthemums) . At one point, they painted them with a black lacquer to better resemble Susans.

Despite the fact that the Preakness stakes predates the Kentucky Derby by 2 years, it still takes second place in ratings, acclaim, and placement, 2 weeks after the derby. Where the Derby has been held without interruption at Churchill downs, the Preakness moved to New York in 1890. There was a depression in that decade, during which, the stakes took a hiatus for a few years. It returned to Coney Island for a while. Then, in 1908 it went back to Pimlico, where it has been ever since. Due to financial and other considerations, it almost moved again. But, the city of Baltimore and the state of Maryland have stepped in to keep the race right where it is.

It’s Preakness time. Let’s get this party started.

Watch parties are a big thing. So, play a few songs about Maryland. Everyone from Bing Crosby to the Mountain Goats sings about the Old line state (Yeah, I know, you’re not going to fall for that old line). Cook up some crab, shrimp, and oysters. But, don’t stop there. Fire up a couple cigars and drink a whiskey cocktail. Since mint Juleps are for Kentucky, the Preakness has a drink called the black eyed Susan:

• 1 oz Whiskey
• 1 oz vodka,
• 1 oz peach schnapps,
• 2 oz Oj,
• 2 oz sour mix,
• and a cherry and orange to garnish.

Maryland crabcakes are the order of the day.

Being in Maryland, crab is the go to ingredient in many dishes for a Preakness celebration. Crab bisque, crab dip, and the inimitable Maryland crabcake are ubiquitous. So, in honor of the day, we present our own take on the classic Maryland crabcake. Since it’s Preakness time in Maryland, this seems only fitting.

Many regions throughout the country make and sell crab cakes. But, Maryland crab cakes have a particular allure. They focus on the crab by adding little filler. If you get a crab cake in New England, it will be a breaded and fried ball or cake of minced crab meat, mayonnaise, and breaded crumbs. In Maryland, there is no coating. The crab is the central focus, highlighting Textures and color (as opposed to a fried breaded thing). We gently folded together the ingredients to maintain the integrity of the crab. They are more lump and less flake. Because we want to highlight the best crab, we recommend using special lump as opposed to back fin or claw. Special lump is the highest quality and has the sweetest flavor.

Herbed Maryland Crab cakes with Spicy remoulade

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine American, French, Maryland

Ingredients

  

• 1 Lb Special Lump Crabmeat (or whatever is available to you, try using the best quality)
• 1 Large Egg
• 1/4 cup Mayonnaise
• 1/2 Tbsp Dijon Mustard
• 1/2 Tbsp Old Bay Seasoning
• 1 tsp lemon juice
• 1/2 tsp Worcestershire sauce
• 2 cups Crushed ritz crackers Leave some pieces a bit chunky
• 1 oz unsalted butter melted
• 2 Tbsp Chopped fresh Thyme, Parsley, and Dill
• Salt and Pepper to taste
• Oil to cook the crab cakes
• For the Remoulade:
• 1 cup Mayonnaise
• 1 Tbsp Grain or dijon mustard
• 1 tsp chopped fresh garlic
• 1 Tbsp Lemon Juice
• 1 tsp Cajun seasoning
• 1/2 tsp paprika
• 2 Tbsp Chopped capers
• 2 Tbsp chopped pickles
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Salt and pepper to taste
• Lemon for garnish

Instructions

 

• Whisk the egg. Add in all ingredients for crab cake except the crab and butter. Mix well. Then, fold in the crab and butter until everything binds together. Don't over-mix. You want the crab to maintain most of its shape. Refrigerate the mix for at least 30 minutes.
• Make the remoulade: Mix all remoulade ingredients in a bowl. Then refrigerate.
• Heat oil in a saute pan over medium high heat (enough to coat the bottom of the pan). Carefully, scoop crab cake mix into the pan. Press it down a but to flatten, not too much though. Sear each side for about 3 minutes. Let it cook longer if it is thicker.
• Plate the crab cakes and serve with the remoulade and fresh lemons for garnish and squeezing.

Keyword Crab cakes, Crabcakes, herbed, Maryland, Preakness, Remoulade, spicy