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Got a good recipe for Maryland crab cakes??

post #1 of 6
4/12/07 at 8:20am
Thread Starter 
So.. Another one of the nicer perks of my DH's job is that one of the fellows he works with is a fish merchandiser for a major supermarket chain..

Whenever this fish fellow wants to spotlight a new product in the supermarkets, we get a sample of whatever the featured seafood might be, to try out first and then report back on wether we liked it or did not like it..

This time around its a two pound bag of frozen jumbo lump meat crab..
His request is that I try my hand at crab cakes.. Maryland style crab cakes!
It seems the fish merchandiser watches Road Tasted on the food network.. He saw an episode on Maryland crab cakes from the Market Inn Restaurant in Washington DC.. He's wanting me to try to come up with crab cakes like theirs..

I've looked the episode up and have some idea of ingredients, mayo, parsley, cracker meal, eggs, mustard etc.. but of course not all ingredients were shown.. The restaurant makes two different versions of crab cakes, one baked the other deep fried.. I'm going to try to make some of each style..

I have to admit here, I've only ever made crab cakes with canned crab.. :blush: I mean, fresh or frozen crab meat is definately not on my shopping list too often!

Now I need to come up with the 'real' thing.. I've found a few nice sounding recipes on google, but thought I'd ask here too cause you all have come up with such great recipes!

So.... Any of you wanna share a great Maryland crab cake recipe?? :)

Thanks for your help!
Joyfull
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post #2 of 6
4/12/07 at 8:24am
Hard to beat the Maryland style crab cake recipe on the back of a box of Old Bay Seasoning.

doc
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post #3 of 6
4/12/07 at 9:23am
Friend Wife and I once did a series of articles, "In Search of the Perfect Crabcake." The best was always the last one we'd sampled, as we circumnavigated Chesapeake Bay---with the exception of one, now thankfully closed, place in Virginia that never picked over their crabmeat.

We never tired of them, and had dozens of variations. But we always come back to the "official" recipe, as published by the Maryland Office of Seafood Marketing:

"Maryland Lady Crab Cakes

1 lb Maryland crabmeat
1 cup Italian seasoned breadcrumbs
1 large egg
About 1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 tsp Worchestershire sauce
1 tsp dry mustard
Margarine, butter or oil for frying

Remove all cartilage from crabmeat. In a bowl, mix breadcrumbs, eggs, mayonnaise and seasonings. Add crabmeat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side.

Note: If desired, crab cakes may be deep fried at 350 degrees 2-3 minutes, or until browned.

Makes 6 crab cakes."

My notes: Deep frying usually is reserved for the dish known as crab balls. Basically the same mixture, dropped by spoonfuls, into deep fat.

Virtually any crabcake can be broiled instead of pan-fried. In Crisfield, it appears to be the favored method, but broiled ones are now found everywhere due to health consciousness.

Nowadays you find all sorts of additions, from Djon mustard to hot chilis. All of them can be tasty; but none of those ingredients are traditional.
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post #4 of 6
4/12/07 at 10:12am
I like claw meat, more flavor than lump.....celery, green onions, plain bread crumbs, mayo, salt, white pepper, egg......pretty plain, big flavor from the crab then I have spicy remoulade alongside.
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post #5 of 6
4/12/07 at 7:06pm
Thread Starter 
Thanks for the recipes and tips everyone!

Joyfull
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post #6 of 6
4/13/07 at 3:01am
I had Paula Deens crab cakes at The Lady & Sons in December on a trip to Savannah. They were really good.:lips:
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