I love crab cakes,! It’s hard to find good ones around here though – you can always tell that they’ve been frozen or they’re deep fried and have tons of filler. One of the things I miss about living in DC is the ability to walk into just about any restaurant and get a good crab cake. So we decided to make some ourselves. I planned to make these, but work kept me late yet another night (things should calm down significantly in the next few weeks) so my husband got started on them so they were ready when I got home.  Can you ask for anything better than that?

There are a few tricks to making good crab cakes: First, you need to make sure you use good crab. I wish I could remember the brand of the one we used this time, but it was really good. It came in a 1 pound can and was refrigerated. You definitely don’t want to use a shelf stable crab in something as simple as this. The second trick it to refrigerate them for a little bit before you form the patties. Because there’s very little filler, it can be hard to get them to keep their shape. Chilling them helps with this significantly.

These would make a great sandwich or would be excellent topped with a poached egg, but we just ate them simply on a plate with corn on the cob and oven fries tossed with low-sodium Old Bay seasoning. Yum.

Maryland Crab Cakes

  • 1 lb. lump crab meat, picked over for shells
  • 1 egg
  • 1/4 cup mayonnaise
  • scant tsp mustard powder
  • scant tsp white wine
  • 2 tsp.Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 3 slices soft bread, torn into small pieces
  • 1 tsp parsley
  • 1 Tbs butter
  • 1 Tbs olive oil

Set crab meat in a large bowl.

In a small bowl, combine the egg, mayonnaise, mustard powder, wine, Old Bay, lemon juice, and Worcestershire sauce. Add this mixture to the crab and mix gently to combine – you don’t want to break up the crab too much.

Add in the breadcrumbs and parsley, and mix them in. The mixture will be very loose. Cover and refrigerate at least 15 minutes.

Shape the crab mixture into 10 cakes. Heat the butter and oil in a large skillet. When thoroughly heated, add the cakes to the pan. Cook about 4 minutes, until bottom is golden. Flip them over very carefully and cook another 5 minutes until second side is browned.

Serves 4.

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Thanks to everyone who voted for my gumbo in the royal foodie joust! I’m so excited to be able to announce that I won in the category of best overall! Ingredients for this month are strawberries, basil, and whole grains – I can’t to see what you all come up with! Thanks again for all your support! I truly appreciate each and every one of you.

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