|Baltimore Crab Cake Chili
Baltimore is a crabby town and the crab cake reigns as the crowning achievement of its crab-i-tude.
This chili is a deconstructed crab cake with a few chili elements thrown in. Crab chili is topped with
seasoned bread crumbs and baked until crusty, then we drizzle a spicy remoulade-style sauce over the
top for a bowlful of the best of Baltimore.
Level of Difficulty: easy
2 tablespoons canola oil
1 onion, finely diced
2 ribs celery, diced
2 green bell peppers, finely diced
2 red bell peppers, finely diced
1 poblano pepper, finely diced
2 cloves garlic, minced
2 (14.5 oz.) cans petite diced tomatoes (no-salt added if possible)
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (Frank’s recommended)
1 cup water
2 teaspoons coarse salt
1 teaspoon black pepper
1 cup heavy cream
1 ½ lbs fresh crab meat, picked through
4 thick slices day old, sourdough bread, torn in large pieces
2 tablespoons parsley, minced
Zest of 1 lemon
2 tablespoons olive oil
½ cup mayonnaise
1/3 cup Miracle Whip
1 tablespoon smoked paprika
1 tablespoon Adobo seasoning
½ teaspoon cayenne pepper
Juice of ½ lemon
½ teaspoon coarse salt
Heat the canola oil in a large stockpot over medium-high heat. Add the onion, celery, bell peppers,
poblano pepper and garlic. Saute for 5 minutes. Stir in the tomatoes, Old Bay seasoning,
Worcestershire sauce, hot sauce, water, salt and pepper. Bring to boil, then reduce heat and simmer
for 30 minutes. Stir in the heavy cream and crab meat and heat through. Spoon mixture into an oven-
proof casserole dish.
Preheat the oven to 425.
In a food processor, combine the bread, parsley, and lemon zest. Pulse until well ground. Drizzle in olive
oil and mix well. Sprinkle over casserole dish. Bake at 425° for 15 minutes or until top is browned.
Make the Raven Sauce: In a small bowl, combine all raven sauce ingredients. Mix well.
To serve, drizzle sauce over casserole, or pass separately.