Sunday, September 21, 2014

Maryland Crab Cakes

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.

More of Neddy's Recipes

Colcannon Recipe

“Well did you ever make colcannon,
Made with lovely pickled cream,
With the greens and scallions mingled
Like a picture in a dream?
Did you ever make a hole on top
To hold the meltin’ flake
Of the creamy flavoured butter
That our mothers used to make?
Oh you did, so you did,
So did he and so did I.
And the more I think about it,
Sure, the nearer I’m to cry.
Oh weren’t them the happy days
When troubles we knew not,
And our mothers made colcannon
In the little skillet pot?”
~~The Black Family

The Colcannon Recipe 
1 pound cabbage
2 pounds russet or yukon gold potatoes
2 small leeks, green onions or scallions
1 cup milk
Salt and pepper, to taste
1/2 cup (1 stick) plus 2 tablespoons butter
dash of nutmeg or mace
Core, quarter and shred the cabbage and place in a pan, covering with boiled salted water until tender, about 15 minutes. Peel and cut the potatoes into two inch pieces and cook those in another pan, insalted water for about 15 minutes. Drain the cabbage and chop into very small pieces. Drain the potatoes and mash by hand. Do not use a processor or mixer! Meanwhile, wash and chop the onion - using the middle parts - not the root end or rough ends of the green part. In a pan large enough to hold the cooked potatoes and cabbage, combine the onions and milk and cook over medium heat until they are tender, about 8 to 10 minutes. 
Add the potatoes, salt, pepper, and mace to the onions and milk and stir over low heat until well-blended. Add the cabbage and 1/2 cup of butter and stir again to the consistency of mashed potatoes. Mound the mixture in the middle of a platter and make an indentation. Add the remainder of the butter. Serves 4 to 6.

(This was first published on 1 August 2011, by Edna Barney at "Neddy's Kitchen.")