The Dish: Deep Creek Jumbo Lump Crab Cakes
Dec 06, 2012 07:12PM
● By Anonymous
Deep Creek is still a local’s favorite, so much so that if the duo or their chef, Adon Bravo, try to change the menu, the regulars complain. But they also draw people from surrounding states, including Delaware, Pennsylvania, and Virginia. “They make a pilgrimage every couple of months to get their crab cake fix,” Rene says—and she and Bravo are sharing the recipe with us, along with a little background from Bravo himself, who runs the kitchen.
Deep Creek Restaurant and Marina
1050 Deep Creek Avenue, Arnold
410-974-1408 // Thedeepcreekrestaurant.com
JUMBO LUMP CRAB CAKES
2 cups mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay
2 pounds fresh jumbo lump crab meat
1/2 cup dry bread crumbs
2 tablespoons dried parsley
Preheat the oven to 400 degrees. Mix the eggs, mayo, lemon juice, Worcestershire sauce, and Old Bay and set aside. Combine the crab, bread crumbs, and parsley in a separate bowl, and pour the wet ingredients over it. Gently mix it together, being careful not to break up the lumps of crab.
Form the mixture into six to eight crab cakes and bake them on a greased cookie sheet for 10 to 15 minutes, or until they are golden brown.
Q & A with Chef Adon Bravo
How did your culinary career begin?
Adon Bravo: While pursuing an engineering degree in Mexico City, I had an opportunity to start a new life in America. My first job was at Deep Creek 25 years ago as a prep person. After a lot of learning, I am now the chef and an American citizen today.
Describe the culinary influence present in your dishes.
It’s primarily indigenous, regional cuisine. However, I enjoy doing specials with an ethnic fl air that you would find in Asian or Latin cooking.
How often do you add new dishes to the menu?
The loyal guests at Deep Creek have their favorite items that they come for time and time again. Sometimes when items are removed to make room for new ones, our locals are disappointed. I try to keep things new through weekend specials; however, I am in the process of analyzing the menu, keeping favorites, and adding exciting new dishes.
What’s your favorite or least-favorite food?
I enjoy all food! That’s part of why I love what I do.
What kitchen tool could you not cook without?
A good knife.
What’s your favorite local ingredient?
Fresh crab meat. It’s local and its taste is unlike crabmeat you get anywhere else. It’s what Maryland is known for.
What do you like most about your job?
The staff that I work with.
Are there any special ingredients used for this dish?
The most important ingredient in this dish, naturally, is the crab. It has to be fresh, not canned. The most important utensil is your hands; use them gently so you do not overwork the crab meat, causing the lumps to fall apart.
How difficult is this dish to prepare at home?
I can’t think of many that are easier.
Is there a particular wine that pairs well?
A nice buttery chardonnay.