As a native Marylander, of course, I have my favorite crab cake recipe. Make sure you use genuine meat from the blue crab. The highest quality "picked" crabmeat, with the least amount of cartilage and shells, can usually be purchased from seafood specialty restaurants.*
- 1 pound fresh backfin crab meat
- 1 raw egg beaten
- 2 slices bread, toasted & cut into small croutons
- 1 tablespoon milk or cream
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Italian seasoning
- butter for frying
Remove all cartilage and shells from crabmeat. In a bowl moisten bread croutons with milk. Stir in remaining ingredients, except the crabmeat. When well mixed gently fold in the crab meat. Shape into six or eight cakes. Brown the cakes in a frying pan, with just enough butter or oil to prevent sticking, about five minutes per side. Makes 6-8 crab cakes.
* I purchase my crabmeat from a local grocery or Costco Warehouse that sells freshly picked crabmeat from the Tidewater area of North Carolina. |
