Thursday, September 15, 2011

Maryland Crab Cakes, Baby!

Who guessed I'd make crab cakes with all that meat? Virtual high-five to you!

I'm not a food blogger, although I do love a good food blog. Honestly, I don't know what kind of blogger I am. General? Random? Weirdo? Even though I'm not a food blogger, I can still post a recipe here and there! So here we go!

I've actually never made crab cakes before; can you believe it? Someone else always makes them for me. It's the kind of dish people don't like to allow a learning cook to screw up. Probably because crab meat is so darned expensive. I didn't even make these crab cakes; Joe did. He is a master chef, oh yes.

On a side note, Star Wars jammies and a cupcake apron are 100% required to make this recipe. That's very important. Don't forget it.

Obviously, we started out by picking crabs for hours and hours (and hours; by the way, we ended up with 2.2lbs of meat. I used the bathroom scale method to figure that out.). You can just buy crab meat at the grocery store though. Our crabs were steamed with old bay and mustard seed, so we won't add any of that to this recipe. However, you may want to consider adding some if you buy unseasoned crab meat.

Start out with 1lb of lump crab meat. My sweet picking skills left our meat extra lumpy. It can never be too lumpy. Add 1.5 tablespoons of breadcrumbs and a teaspoon of dried parsley.

We dry our own parsley, so Joe employed this method of getting it down to a good texture.
Very nice!

In a separate bowl, whisk together 1.5 tablespoons of mayo, a squirt of yellow mustard (yes, a squirt), a dash of hot sauce and of Worcestershire sauce, salt, pepper, and an egg. 

Then, gently toss everything together. Gently. You want to keep your lovely lady lumps.

Form the mixture into six even patties.

We put the patties in the freezer for about 10 minutes to firm up a bit. This is not required, but it does help. You can also refrigerate them for 30 minutes if you have more time.

And fry in a little oil, over medium, until golden brown. Remember that although the crab is cooked, there's raw egg in there, so you want them to cook all of the way through.

Then, transfer them to paper towels to sop up some of the oil. 


We served our crabby patties with salt and vinegar roasted potatoes from Noble Pig, and a spinach and feta salad. Are you drooling yet?

OMG just look at those jumbo lumps. I wish I had like 15468431354 more of these.


Maryland Crab Cakes
1 lb lump blue crab meat
1.5 TBS bread crumbs
1 tsp parsley
1.5 TBS mayo
1 squirt yellow mustard
1 dash Worcestershire sauce
1 dash hot sauce
1 egg
salt and pepper to taste
oil for frying- about 1/8 inch deep
1 tsp old bay (optional)

  1. Add bread crumbs and parsley to crab meat. Add Old Bay if desired. Toss gently.
  2. In a separate bowl, whisk together mayo, mustard, worcestershire sauce, hot sauce, salt, pepper, and egg. Pour over crab mixture and gently toss to combine.
  3. Form mixture into six even patties. Refrigerate for 30 minutes or freeze for 10 minutes to allow the patties to firm up.
  4. Heat oil in skillet over medium heat. Add crab cakes, and fry until golden brown and cooked through about 5 minutes per side.
  5. Transfer to paper towel-lined plate to absorb some of the grease. Serve

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