Tuesday, March 26, 2024

Maryland Crab Cake Sandwich

 Maryland Crab Cake Sandwich

This crab cake sandwich is the real deal—no fillers, no veggies, no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it.  I'm from Maryland and we Marylander's know our crab cakes! If you've ever traveled to the areas in and around the Chesapeake Bay, like Annapolis or Baltimore, you know that crab cakes are everywhere. You can find them from white-linen restaurants to roadside stands and you'll find that we Marylander's are fiercely loyal to our favorite places to get the best crab cakes.  My favorite place?  My own kitchen. 

Now that's not to say that I haven't had the pleasure of eating incredible crab cakes at restaurants all over Maryland. It just says I am very picky about what I like and I find that making my own works best  for me. While they all taste a bit different, there's always one simple similarity:  lots of sweet, fresh, jumbo lump crab meat with very little filler. And this recipe my friends is just that. 

Maryland Crab Cake Sandwich

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 
Oil and butter for frying

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.

Just look at those big lumps of sweet succulent crab! 

Once chilled, shape the mixture into rounded mounds whatever size you'd like. In a large heavy skillet, heat the oil to 425-degrees. Fry the crab cakes a few at a time in the oil for two to three minutes till they're warm inside and the outside is sealed with a beautiful crunch.  Then remove from skillet and lay on a paper towel lined plate.

Serve on rolls with lettuce, tomato and Mayonnaise along with some coleslaw and french fries! 

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