Thursday, July 27, 2017

Maryland Crab Cake

I'm from Maryland, and one of the things being from Maryland means is having really strong feelings about crab, and especially what makes a good crab cake. I'm no exception. In my eyes, a crab cake should be jumbo lump blue crab with minimal filler and plenty of Old Bay. It should be eaten with a fork or in a sandwich and is not a deep fried fritter to be eaten by hand.

But, most of all, it should be simple and straightforward. A crab cake should be all about the crab and too much dressing up just gets in the way.


½ c chopped fresh parsley
8 (or ½ c) crushed saltines
½ tsp yellow mustard
1 tbsp mayonnaise
1 tsp Old Bay or crab seasoning
1 egg, beaten
1 lb jumbo lump blue crab


Preheat your broiler on high. Thoroughly combine everything except the crabmeat before gently folding in the crab. Jumbo lump is fragile stuff, and if you mix it too hard it will break apart into strings, which will defeat the purpose of using jumbo lump.

Once the mixture is well incorporated, divide into 4 lightly packed portions on a well greased baking sheet. Broil on high for 10 minutes, until lightly browned. Let sit for 2 minutes before serving.

Serve, garnished with a bit of fresh parsley and a bit of lemon or, my prefered method, on a toasted roll with a bit of tarter sauce and some lemon.

I would tell you to enjoy, but I'm pretty sure you're going to do that anyway.

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