One of the first times my husband and I visited Myrtle Beach, South Carolina, we passed by a small restaurant with a sign boasting “Maryland Fried Chicken”.
We both looked at each other. “Is Maryland known for fried chicken?” we asked each other in unison. We’ve both lived in Maryland all of our lives, so it was more of a rhetorical question.
Maryland, and the Chesapeake Bay region, is known for blue crabs.
While it’s easy to find a decent crab cake in Maryland, this is (in my opinion) the best recipe I have come across. The perfect crab cake is flavorful, moist, and slightly crispy on the outside.
Maryland crab cakes
8 ounces jumbo lump crab meat
Mix together to make a sauce:
1 cup mayonnaise (I use light olive oil based mayo)
1 Tbsp yellow mustard
5 dashes Worcestershire sauce
1/3 cup Old Bay seasoning
2-3 dashes Tabasco
1/2 tsp dry yellow mustard, such as Colemans
Fresh bread crumbs from 2-3 slices of day old bread. This is important to produce moist crab cakes.
Add bread crumbs to crab meat in a large bowl and mix well. You may not use them all. The purpose is to bind the crab meat, but not dry it out or add too much filling. The crab meat is the star. Next add the sauce-enough to coat the crab meat and allow it to stay together. Form and shape your patties. I make them about 1/2 inch thick and about 3-4 inches wide.
Preheat oven to 425 degrees. Bake patties until golden on top, approximately 12-15 minutes. You can also broil them, if preferred.