The Maryland crab cake

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 might be know for this. Or maybe this. But it is not famous for fried chicken.

Maryland, and the Chesapeake Bay region, is known for blue crabs.

Steamed with plenty of Old Bay seasoning, picking crabs at a picnic table with cold beer is synonymous with summer around these parts.

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

one egg

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.


3 responses to “The Maryland crab cake

  1. I love crab cakes and will definitely give your recipe a try soon.

  2. For the Maryland Fried Chicken story:

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