Saturday, December 5, 2015

MY JUMBO LUMP CRAB CAKES



So many of you love my homemade Maryland Crab Cakes....as a matter of fact, it just might be the most popular recipe here at Welcome Home. Whenever I post it, I can expect hundreds of comments about how wonderful they are. 

Whenever I ask my friends or family what would they like for a special birthday or other special occasion dinner, they always choose my crab cakes. I am told there is nothing else like them. To me, they are a very basic crab cake with big sweet tender succulent jumbo lump crab with very little filler....just enough to hold them together.  In Maryland they say, that's what makes the perfect crab cake.

My Maryland Crab Cakes

1 lb Jumbo Lump crab meat
1 large egg 
1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of  salt
1/2 cup fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. Drain crab meat and put in a bowl and set aside.





















In a medium bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.





















Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Spray the tops very lightly with non-stick spray for browning.   Just look at those big lumps of sweet succulent crab! 


























Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms.  Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes.


In Maryland, the home of the most incredible crab cakes, we judge the perfect crab cake as one that has mostly sweet Chesapeake Bay Blue Crab and very little filler!  And NO PEPPERS or vegetables or any other nonsense that might take away the taste of that sweet wonderful crab!























Just enough filler to hold them together.  Look at that crab! 

























Can't you just taste them!  Oh My Goodness.  There is nothing like a Maryland Crab Cake!   This recipe makes 4-5 big jumbo lump crab cakes.


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