When I say I have a thing about it...I mean it drives me nuts! Typically the crab cakes you see out there are full of peppers and onions and tons of filler and the sweet succulent blue crab is totally lost. A real Maryland Crab Cake "celebrates" the crab. We do not cover up the flavor of it!
So today, I want to show you what a delicious, authentic, Maryland Crab Cake is and how to make them. You can thank me later.
1 lb Jumbo Lump crab meat
1 large egg
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!
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!
Photos are the property of and copyrighted to ©Welcome Home