Maryland Crab Cake
November 4, 2008.
.
Categories Appetizers, Seafood.
My husband’s family can be traced back in Maryland to Lord Baltimore. There is so much history and tradition in that area and crab cakes play a big part in their culinary heritage. I would be disowned if I didn’t put a crab cake recipe on this blog!
Being from California, it is fair to say I didn’t know what a ‘real’ crab cake was until I traveled to Maryland. I stopped ordering them in restaurants on the west coast because they usually resembled over-fried hockey pucks with lots of filler and very little crab.
Then, my husband and I went to Maryland and I am now spoiled! Crab cakes should be 95% fresh jumbo lump crab with very little filler.
This recipe was inspired by those crab cakes in Maryland. Using Old Bay spice is optional. It will taste great without it. But if you want that Maryland flavor, don’t leave out the Old Bay… but make sure it is fresh and hasn’t been sitting in your cupboard for years! You can use either Saltines or bread crumbs. If you use bread, please make your own fresh crumbs from 4 or 5 slices of white bread. The store bought variety tastes like cardboard. This recipe will feed 4-6 people whether you choose to make the small appetizer size cakes or larger cakes for the main course.
Enjoy!
Ingredients:
- Olive oil
- 2 pounds jumbo lump crab meat
- 2 eggs, beaten
- 1/4 cup freshly chopped Parsley (I prefer Italian flat leaf)
- 3 garlic cloves, minced
- 3 teaspoons Old Bay seasoning
- 2 teaspoons wet mustard
- 2 teaspoons dry mustard
- 2 tablespoons worcestershire sauce
- 1 teaspoon of your favorite hot sauce
- 2 teaspoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked pepper
- 4 tablespoons good quality mayonnaise
- 8 Saltine (or whatever your preference) cracker crumbs – or 1.5 cups freshly made white bread crumbs
Beat eggs. Add parsley, Old Bay seasoning, mustards, Worcestershire sauce, Tabasco, lemon juice, salt and pepper. Lightly saute garlic in olive oil for 1 minute. Add to egg mixture. Check crab meat for shells. Fold crab meat into egg mixture and add mayo and crackers. Gently shape into 4 – 8 oz balls (larger size may be served as an entree.) Make sure you don’t over shape or handle the balls. Gently place crab cakes on a plate, cover and place in the refrigerator so the mixture sets before frying.
Fry quickly in about 3 tbsp of olive oil for about 4-5 minutes a side until lightly golden…. or bake in a 375-degree oven on a baking sheet for approximately 20 minutes (watch closely until lightly golden brown). Dust with Old Bay before serving.
I use a similar recipe but substitute Ritz crackers for the saltines. Delicious!
yes u r right about crab cakes and how they r made. i hail from n. y. and they know how to make crab cakes there. your story brought back memories on how they are made on the west coast. good recipie. lol paul
can not wait to try this!!!
Yippidie!!!!!
Hi Brian, Thanks for your comment. I think you have a good point re: crackers. I like the extra bit of salt in the saltines – but that strays from the traditional.
Great tip re: Phillips Seafood… Considering I’m in Colorado I’m always looking for good sources.
Was just in Maryland last week – love the Fells Point area in Baltimore… the countryside is so beautiful this time of year.
Laura
Your crabcake recipe looks great! I love lots of mustard in my crabcakes. I usually add more wet and dry mustard to my crabcakes. As a Marylander, I can say your recipe is very close to a traditional one.
I’m not a big fan of the saltine cracker crumbs tho. I prefer either pieces of white bread torn into bits, and mixed into the crab mixture, OR, your basic crab crumbs in cans (see your bread dept.)… not the italian, just the plain.
If you can’t get fresh crabmeat from Maryland/Carolina/Louisana, then go for the premium canned/packaged meat from Phillips Seafood in the black cans. It’s worth the extra price per pound.
Nice blog!