Pantry: Maryland Crab Cakes

Oh Maryland, My Maryland. Nothing…And I mean Nothing…defines us more than our Blue Crabs and Crab Cakes. The North…they have Lobster, so the idea of eating the meat from these bottom dwellers is not in the cards, or on their menu. Don’t get me wrong…a warm “Lobsta” roll is delicious, but this South of the Mason Dixon Line Gal LOVES her crabs. A couple of things to know about PROPER crab cakes…You must use Jumbo Lump crab meat. It is an absolute rule that cannot be broken. It is more expensive, but you truly need those hearty, sweet, chunks of the meat from the crab. Another rule not to be broken is do NOT add anything other than light bread crumbs, mayo, mustard and a splash of lemon and vinegar. If you head a bit South, you will see on menus in southern VA, the Carolina’s , and even further to Florida, CRAB CAKES. As a Marylander, we always order. We know the results…mushy, over seasoned, over breaded, and over worked crab meat. YUCK. I have even seen them with veggies in them…SAY WHAT? I just don’t understand? This is not a hard thing to duplicate people! Ok…So, I am going to break it down for you…step by step.

Jenny’s: Maryland, My Maryland Proper Crab Cakes

2 lb of Crab Meat

1/4 cup of mayo

1/2 cup of crushed saltines (crushed to bread crumb consistency)

1/2 cup of Panko crumbs

1 TBSP of Dijon mustard

2 dashes of malt vinegar

1 TBSP of OLD BAY (maybe more, keep tasting)

1 TBSP of fresh squeezed lemon juice

For Frying: 1/2 stick butter and 1/2 cup of veggie oil

So…let’s get started. Heat oven to 300 F.

We need to mold these bad boys. You have to be careful NOT to break up the meat too much. I like to gently spread mine on a flat surface. Carefully mix the mustard, vinegar, mayo, and old bay in a bowl. Add to meat. Toss. Gently. Add breadcrumbs.

Mold into Jumbo Crab Cakes.

In a skillet on medium high…add half a stick of butter and the veggie oil. Once oil and butter are hot, add your cakes. Brown (not burn) on both sides.

In a preheated oven at 300 F, bake for 20 minutes.

I really like to serve with tartar, lemon slice, and a baked potato. Enjoy

xoxo, Jenny