CHESAPEAKE CRAB CAKES
I've tinkered with this recipe AGAIN! (Updated as of 1/30/12). There must be hundreds, no THOUSANDS, of different recipes for crab cakes, depending on which part of the country they're from. Even around the Chesapeake Bay, it seems everyone has their own "special recipe", even Maryland Senator Barbara Mikulski!

Most important: DON'T FORGET THE OLD BAY SEASONING!. Second most important---don't mess the crab cakes up with a lot of ingredients that mask the fresh taste of crab! And no, these ARE NOT made with canned crab meat---HORRORS!

Yields: 6-8 crab cakes

1 large egg
2 scant tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon worcestershire sauce
1/4 teaspoon Tabasco sauce, or to taste
Few drops of lemon juice (no more than about 1/4 teaspoon)
2 teaspoons Old Bay Seafood Seasoning
1/2 teaspoon kosher salt
Fresh ground black pepper to taste 3/4 cup fresh bread crumbs, or finely crushed saltines
2 tablespoons chopped fresh parsley
1 pound fresh lump or backfin crabmeat -- drained all excess liquid
3 tablespoons butter or canola oil for sauteeing

In a medium bowl, combine the egg, mayonnaise, mustard, worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated. Add the bread crumbs and parsley and mix well. Gently fold in crabmeat until just combined, (try not to break up lumps of crabmeat).

Shape mixture into 6 patties---8 patties if you like them smaller (add a little more bread crumbs if needed to be sure the cakes will hold their shape). Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.

TO FRY: In a large cast-iron skillet, heat butter or oil over medium-high heat. Gently add crab cakes to the pan and cook 3-4 minutes. Use a spatula and your hand to gently turn the crab cakes and cook an additional 2-3 minutes or until golden brown. Drain on paper towels. Serve with cocktail sauce or tartar sauce.

TO BAKE: Reheat oven to 400F. Lightly grease a 13x9 baking sheet or line with with foil. Transfer the ctab cakes to the prepared pan and bake 10 minutes, Gently turn and bake 5-10 minutes longer until golden brown.

Nutritional Information per servinc 2 cakes:
Sugars 3 g; Total Carbohydrates 6 g; Fats 8 g; Sodium 240 mg; Calories 254; Cholesterol 100 mg; Protein 26 g; Fiber 1 g; Potassium 270 mg

Copyright © 2012 Carol Stevens, Shaboom's Kitchen, All Rights Reserved