maryland crab cakes

Anyone that grew up near Maryland (I am from the eastern shore of Maryland) knows that summers are filled with brown paper lined tables covered in steamed crabs. But when I think of cooking crab, my first memories are from visiting my grandmother (who lived next door to us in MD) on the Virgina shore of the Potomac River. She spent every summer in Virginia during her 93 years of life. In the kitchen, there was a tall chair with a little attached stool, that as kids we always had to pull out, that I would sit in as I watched her cook dinner. The kitchen (and most of the "house") usually felt 90 degrees, especially when the late afternoon sun beat through the windows of the little kitchen.

My grandmother always made crab cakes, and she made the best ones. I remember sitting in that tall chair every summer watching her make her specialty. She'd always tell me what she was doing, but didn't like it if I interrupted her with questions. So I'd sit, and listen, and now I remember her when I make her crab cakes.

Maryland Crab Cakes

From the mouth of my grandmother, Dee Dee

Makes: 6 crab cakes

1 egg

2 Tablespoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

heavy pinch of salt

1/2 teaspoon fresh cracked pepper

1 teaspoon Old Bay seasoning

dash of cayenne pepper

dash of tobasco sauce

1 pound lump crab meat

1/3 cup breadcrumbs or crushed saltines

parsley

*If using jumbo lump crab meat, add 1 Tablespoon mayonnaise

In a small bowl, whisk together the egg and butter until frothy. Add dry mustard, salt, pepper, Old Bay, cayenne pepper, and tobasco to the egg mixture and whisk well. (If using the jumbo lump crab meat, whisk the mayonnaise in with the rest of the dry ingredients.)

Place crab meat in a bowl and sprinkle breadcrumbs and parsley on top. Pour the egg mixture on top. Gently fold everything together by hand, making sure to not break up any lumps. Shape mixture into patties. Place patties in refrigerator for 15 minutes.

Drizzle some olive oil in a saute pan over medium heat. Add 1 Tablespoon butter. Once the oil is hot, add the crab cakes (I do 2 batches). Cook on each side 2 minutes, or until browned. Be careful when handling, because they can fall apart easily. Serve immediately.

*Because it was 100° out, I served the crab cake on top of a salad of romaine, avocado, feta cheese, and balsamic vinaigrette.