Friday, June 26, 2015

Maryland Crab Cakes

Tender and delicious!

Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay , in particular the state of Maryland and the city of Baltimore.  Now, I must admit, we don't have these very often, due to the cost of the crab meat...but, once in a while, you just have to splurge! 

I like to serve these with coleslaw,  fries, veggies or as an open-faced sandwich.  Many restaurants give their patrons the choice of having their crab cake fried or broiled, but I've always fried mine.  You can vary the size, from no bigger than a small cookie to as large as a hamburger.  The smaller ones are great for party appetizers.

Hint: - Do NOT over-mix the crab meat - it will not turn out the way it's supposed to if you do - it's supposed to be lumpy!   And, if you can find Old Bay in your supermarket,  BUY IT - it makes the difference!


1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real Mayonnaise)

1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning

¼ teaspoon salt
2 green onions (use green and white parts), finely chopped
¼ cup finely diced celery (about 1 stalk)

2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (check for any hard or sharp cartilage before using) 

½ cup Panko crumbs
Canola oil (plus a pat of butter)


Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 

Add the crab meat and Panko crumbs; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each), dust with flour and place on prepared baking sheet.  Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.  Or broil them for

Serve immediately with tartar sauce and/or fresh lemon wedges.

Quick Tartar Sauce

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste


Mix all ingredients together in a small bowl.  Cover and chill until ready to serve.

Hint: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

“Are not five sparrows sold for two copper coins? And not one of them is forgotten before God. But the very hairs of your head are all numbered. Do not fear therefore; you are of more value than many sparrows.”  -Luke 12:6–7

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