Crab Cakes

Description:

Crab cakes are by far the most iconic dish to come out of the Chesapeake Bay region of America, and their consumption dates to well before the arrival of European settlers to the region. Native Americans in the Chesapeake region originally made their own version of crab cakes using crab meat, vegetables, corn meal and bear fat, and the idea was then adapted by European settlers. Since the 1930’s, crab cakes have become popular throughout the United States, which has sparked some debate around what truly makes a crab cake a “Maryland” crab cake. Some purists argue that a true Maryland crab cake must contain onions and peppers, or Old Bay seasoning, but the overall consensus is that they must be made with blue crab. The recipe below is a point to start with, and from there you can experiment with different seasonings and modes of cooking.

Ingredients:

• 1 lb. jumbo lump blue crab meat

• 1/2 cub panko breadcrumbs

• 1 tbsp dijon mustard

• 1 egg

• 1/4 cup mayonnaise

• 1 tbsp Worcestershire sauce

• 1 tsp tabasco

• 1/4 cup canola oil

• Lemon wedges

• Salt & pepper

Preparation:

Mix the crab meat, panko, mustard, egg, mayonnaise, Worcestershire, and tabasco together in a bowl. Season to taste with salt & pepper. Separate the meat into 4 balls for large crab cakes, or 6 for smaller cakes. Pack them together tightly and refrigerate for at least an hour.

Heat a nonstick pan over medium high and add the oil. Fry the cakes for 2-3 minutes on each side, pressing down on them with the back of a spatula to flatten slightly. Serve immediately with lemon wedges, and optionally with a side of coleslaw, french fries and/or tartar sauce.

Notes:

• The addition of Old Bay seasoning is very common for Maryland crab cakes - feel free to add 1 tsp (6 g) of this spice mix to the crab cakes if you would like.

• You can skip the pan frying step if you prefer and heat the cakes in an oven broiler or air fryer.