Maryland Crab Cakes

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I can't believe I've never blogged about crab cakes before. As a resident of Maryland, known for their blue crabs, I'm a bit of a crab cake snob. Okay, I admit it, I'm a full blown crab cake snob. But I can't help it. Once you have a Maryland crab cake nothing else is as a good.

One thing in common about many of the great seafood restaurants in Maryland is that they all agree, a simple crab cake recipe is best. The crab meat needs to be the star. Everything else is just for texture, binding and color. Okay, fine, and flavor. I definitely agree with those restaurants and I've only ever made crab cakes one way; using the recipe on the back of the Old Bay can.

If you're not in an area where Old Bay is sold, I highly recommend that you head on over to http://www.oldbay.com/and purchase some. Immediately. Its not just for seafood. You can put it on chicken, pork, in burgers, on fries, popcorn, in salads, just about anywhere.
That's a piece of fresh lettuce from my mini garden!

Maryland Crab Cakes
Source: Old Bay
Servings: 4-6
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Ingredients:
    • 1 lb. crab meat, shells and cartilage removed
    • 2 tsp. Old Bay seasoning
    • 2 tsp. parsley
    • 2 tbsp. mayo
    • 1/2 tsp. yellow mustard
    • 2 slices bread, crusts removed and broken into pieces
    • 1 egg, beaten

Directions:
1. Preheat oven to broil.
2. Combine all of the ingredients together in a large bowl. Form into 4-6 evenly sized patties.
3. Place crab cakes on a cookie sheet and broil for 10 minutes or until golden brown.

You can also fry them, but I think it takes away from the natural sweetness of the crab meat. Lump or jumbo lump crab meat is preferred for a really filling crab cake but back-fin is also acceptable.  

I made these for Tom's birthday and served them with Old Bay fries and corn on the cob.

3 comments:

  1. Yum, I love crab cakes but have never made them at home before!

    ReplyDelete
  2. Thanks for sharing-as a Marylander I know what you mean by being a "crab cake snob" :-) I am now a follower of your blog too!

    ReplyDelete
  3. For a variation of the above recipe, please see my family recipe from the Eastern Shore, it has been passed down from generation to generation.
    www.grateful-gourmet.com

    ReplyDelete

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