Washington Wizards: Crab Cake & Soup
The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it yourself below.
Crab Cake & Soup
If you are visiting the DMV or a native to the area then you have an appreciation for crabs as well as Old Bay seasoning (originally created in Baltimore – a blend of spices) – the two critical ingredients to crab soup and crab cakes. This recipe draws inspiration from some of the famous Maryland crabs and has a tomato base which is traditional to our area. Crabs have been a dining staple harvested from the Maryland estuary for hundreds of years.
Ingredients:
| 6 tbsp. of vegetable oil |
| 1/2 lb. diced yellow onions |
| 1/4 lb. diced celery |
| 1/4 lb. carrots |
| crab soup base |
| 4 tbsp. tomato paste |
| 1 lb. crushed tomatoEs |
| 1/2 lb. frozen lima beans |
| 1/4 lb. yellow corn kernels |
| 1 lb. lump crab meat for soup |
| 4 large eggs |
| 1 lb. mayo |
| 8 tbsp. chopped fresh parsley |
| 1/4 cup Old Bay for soup and 8 tbsp. for crab cake |
| 4 tsp. fresh lemon juice |
| 1 lb. fresh lump crab meat for crab cake |
| 1 lb. saltine cracker crumbs |
| 1 French baguette |
| 8 tbsp. crushed crab chips |
| 8 tbsp. jumbo lump crab meat |
| microgreens for garnish |
Directions:
CRAB SOUP:
- Heat medium sized pot on medium
- Add 4 tbsp of vegetable oil
- Add carrots, onions, and celery and saute until soft about five minutes
- In a large bowl, follow instructions on Crap Soup Base to make 1 gallon of stock
- Add the stock to the pot and reduce to a simmer
- Add tomato paste, crushed tomatoes, lima beans, ¼ cup of Old Bay, and yellow corn
- Let the soup simmer for about an hour, then right before serving add a lump of crab meat
CRAB CAKE:
- Whisk together egg, mayo, parsley, 2 tbsp. of Old Bay, lemon juice, and salt in a large bowl. Add the cracker crumbs and lightly fold in the crab meat
- Cover and refrigerate for 3 hours
- Preheat a non-stick skillet to medium heat. Add 2 tbsp. of vegetable oil
- Make patties out of the crab cake using a 1/3 measuring cup
- Add the crab cakes gently and cook for 5 minutes on each side.
ASSEMBLY:
- Pour hot soup into a soup bowl
- Cut a slice of French baguette on a bias. Drizzle with oil and toast in a 450 F oven for 3 minutes
- Add 2 tbsp. of jumbo lump crab meat to the toast and garnish with 2 tsp of crushed Old Bay chips
- Place cooked crab cake in the soup and top with Microgreens
