Maryland Crab Cakes

Well, maybe not real Maryland crab cakes as Bev bought a couple cans of Chicken Of The Sea Crab Claw Meat on sale and we decided to turn one of them into crab cakes using our go-to recipe from the “Once Upon A Chef” blog.  I realize that the great crab cakes are made with lump and jumbo lump crab meat, but I just refuse to pay the very high prices for them ($36 for a pound for Chicken Of The Sea Lump at Walmart).

The recipe says it makes six large cakes but after mixing it together, I weighed it to get 24oz. and opted for eight 3oz. cakes for the four of us.

Maryland Crab Cakes

The Ingredients:

2 large eggs

2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely diced celery, from one stalk

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat (see note below)

½ cup panko

Vegetable or canola oil, for cooking

The Ingredients:

1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

2. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

3. Weigh out 3oz portions, shape into Shape into 8 cakes, and place on a prepared baking sheet or cutting board.   

4. Cover and refrigerate for at least 1 hour. This helps them set.

6. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

We served them with some leftover Blue Ribbon Green Beans and sauteed Brussels sprouts using this recipe.

Ingredients:

1 lb Brussels sprouts, cleaned

5 pcs thick cut bacon, fried and chopped

4 T butter

2 T lemon juice

2 garlic cloves, minced

¼-½ C  grated parmesan

Directions:

1. Steam sprouts until just tender.

2. Melt butter in a skillet and add garlic and lemon juice – cook garlic a few minutes.

3. Add sprouts and cook until done, tossing to evenly coat with butter mixture.

4. Add bacon, toss, and cook until bacon is warm.

5. Pour into serving bowl (or plate them) and top with grated parmesan.

And for a crabcake sauce, Bev made up a fresh batch of our go-to remolaude, which also serves for us as dressing for Reubens and as a salad dressing similar to 1000 Island.

The table and my plate.

The Verdict:

The crab cakes and remoulade were good as always - Cindy said the were the best crab cakes she ever had but I wouldn't go that far.  I know our sides were not the traditional go-withs for crab cakes but they were both very good especially the Blue Ribbon Beans, which we haven't had since we stopped growing them, but discovered at a local market this year.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/13/23 meal date