Tasty Tuesday #1

 

Image found on Google

Image Found on Google

I originally planned to share one of my own recipes with you, but I couldn’t find anything I really wanted to share, and since I have band practice tonight, I will not be making any new recipes worth sharing.

Instead, I thought I would share the recipe for one of my favorite foods: Crab Cakes! This recipe is not my own, however; it does have my own spin on the recipe. I combined two recipe’s to get this one. One from Andrew Zimmern, you might know him from “Bizarre Foods” on the travel channel, and the other recipe is from my friend, Amanda.

The recipe I’m going to share with you is a true Maryland Style Crab cake. What does that mean?  Well, it MUST be made from Maryland blue crab (if you can’t find blue crab, you can still make them, it just won’t be a true Maryland Crab Cake, that’s okay, it’s still good,) and it also must NOT include any filler. Trust me, you don’t need it. Blue crab is so good…you don’t want to add much to take away from its flavor.

I’ve had crab cakes in New England, California, and Florida, while some were good, nothing beats a true Maryland Style Crab Cake. The one I tried in Vermont had green peppers in it, my husband and I informed them that they need to stop advertising their crab cakes as Maryland Style, because they are not!

If you would like to try a Maryland Style Crab Cake, I highly recommend the recipe below:

Maryland Style Crab Cakes

 

Ingredients

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon ground mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay (a little more, if you like them spicy)
• 1 pound jumbo lump crab meat, picked over (preferably, blue crab, if you can find it. I know that’s tough for those of you on the West Coast)
• 1/2 cup Panko Bread Crumbs (you just want enough to hold the crab together)
• 1/4 cup canola oil

How to Make It

Step 1

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and Old Bay until smooth.

 

Step 2

In a medium bowl, lightly toss the crab meat with the bread crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

 

Step 3

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Or you can bake them in the oven at 350 degrees Fahrenheit, for 20 minutes, flipping the cakes half way through.

I like to serve these with french fries and coleslaw.! So good!

If you are ever in Baltimore, I highly recommend either Pappas or Roys Kwik Korner for a delicious crab cake!

If you do try this recipe, let me know what you think!

Love & life lessons,

Kristian