November 6th, 2007
Travel Inspired Dishes: Maryland Crab Cakes
I was fortunate enough to visit with a friend who has property on “The Eastern Shore”, which is an area of Maryland along the Chesapeake Bay. Hooper’s Island area was our destination, and though it was a rainy day, the crab-fishers were out in force. I have to confess that Crab is one of my all time favorite things, so when I was offered the opportunity to stop at one of the crab houses and pick up some crab meat before we headed back to DC (and my flight home), I said YES! .We packed it in a soft-side cooler with ice packs and stowed it away in my bag.
And when I got home, I had 2 lovely pounds of fresh Lump Maryland Blue Crab Meat (still cold). Now, what’s a girl to do with all that yummy crab meat? Make Crab Cakes! Now, remember that crab meat is actually very delicate, so it’s best to work with it with your hands so you’ll be more gentle.
Ingredients:
1 pound Maryland Lump crab meat
6 Ritz Crackers (I use the whole wheat ones)
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard (or 1 tablespoon prepared mustard)
Instructions:
Pick through crab meat carefully to remove any bits cartridge or shell. If you are using blue crab avoid breaking the delicate meat into pieces.
Mix together all ingredients except the Ritz Crackers and crab. Then add to the crab and mix gently. Crush Ritz Crackers and sprinkle over the crab mixture and continue to mix. Divide and form the mixture into small patties. Place on a platter and refrigerate for at least 30 minutes or more. (this is important so that your cake stick together as refrigeration helps to bind the ingredients.)
Preheat the oven to 400 degrees F.
Brush the cakes with a small amount of oil or apply a fine mist with a pump sprayer. Add cakes to a hot cast iron or non-stick skillet. Brown quickly on both sides then place on greased or foil lined cookie sheet and place in hot oven for about ten minutes.
Serve with cocktail sauce and/or a tartar sauce. I use tartar sauce personally (which can be made with mayo, lemon juice, pickle relish and fresh parsley).
If you make a big batch, like I did, you can place wax paper between patties and put in freezer bags. If you make these, let me know what you think.
