Bringing Back Childhood Memories with Maryland Crab Cakes

One of my fondest memories as a child is going down to Ocean City, Maryland for vacation. We’d go there every summer and stay down there for a week playing in the surf, sun, and sand. It meant something a little different to my Dad and Grandmother though. It meant that they would get to go to Phillips Crab House for All-You-Can-Eat Crabs. My Mom would take my sister and I to the boardwalk for some fun & games. She wasn’t a fan of crabs, and my sister and I were too young to go with my Dad and Grandmother to sit there for hours on end to clean and eat crabs. You know how kids are – they get ants in their pants! I wouldn’t have been able to sit still for that long! However, we grew up to love crabs just like my Dad. It used to be a summer ritual to get a bushel of crabs and a case of beer and sit there for hours and clean/eat the crabs. My Mom was happy with some steamed shrimp (which we had with this meal too!)

I love anything with crab meat in it – dip, fried rice, pasta, macaroni & cheese, etc. One of my favorite things has to be Maryland Crab Cakes. I just can’t get enough of them. I love the large pieces of lump crab meat in that little cake that packs so much flavor.  I’ve been making a simple recipe for years and it never disappoints.

{Adapted from this Chicken of the Sea recipe}

  • 1 16 oz can Lump Pasteurized Crab Meat
  • 1 large egg, beaten
  • 2 Tablespoons mayonnaise
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon Old Bay Seasoning (although I’ve been known to use Penzeys Shrimp & Crab Boil Spices)
  • 1/3 cup scallions
  • 1/2 cup panko bread crumbs
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Butter

Before we start, you have to take a look at this beautiful crab meat. I mean seriously. Isn’t it gorgeous?!

Okay, fine. We’ll get started! In medium bowl, combine all ingredients except crab meat, panko bread crumbs, butter and oil; blend well.


Gently fold in crab meat.

Add in panko bread crumbs, and if necessary, add more if the mixture seems too wet.

 

Using a 1/4 measuring cup, divide mixture into 8 portions. Shape cakes into 2 1/2 x 1/2-inch cakes. I usually always end up with a different number than they say I should have. It’s the same way when I’m making cupcakes. I never end up with 24. Never.  So I think I got about 11 crab cakes when I made them this time. It all depends on how full you fill the measuring cup.

Heat the oil over medium-high heat until hot. Add in the butter and gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).

Drain on paper towels.

Serve!

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Comments

  1. mmmm yum! I have not had crab cakes in a while, which reminds me that I should make some super soon!
    Angie recently posted..French Tomato Pumpkin Soup #FoodiePenPals BoxMy Profile

  2. Oh those sound so good right now!!!!
    Aly ~ Cooking In Stilettos recently posted..Miss Ellie’s Kitchen: Chipotle Glazed MeatloafMy Profile

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