Nothing says winter like crab cakes! Wait, what? Okay, okay, so maybe it is a little random to be cooking up some crab cakes while there’s snow on the ground, but I have been craving these babies since September.
My best friend and college roommate, Caitlin, is from Baltimore and last September she and her husband had a gorgeous wedding in the Charm City. Now, I was lucky enough to be Caitlin’s Maid of Honor. So ya know, I walk down the aisle, I listen to their vows, they kiss, we walk back up the aisle and right…into…Cocktail Hour. This might have been one of the best moments of my life. As I leave the lawn from the ceremony and step up onto the patio for Cocktail Hour, I have one man on my left offering me a glass of wine, and another on my right holding out none other than a tray of beautiful, golden crab cakes. Heaven.
Since that exact moment (and then the many other moments throughout that trip where I indulged in crab), I have been dying to make crab cakes. For some reason it took me this long to find lump crab meat (I live in the Midwest, so, ya know). But hey, thanks Trader Joe’s! Apparently they carry it all year round and at long last, I can give you all, a classic, Maryland Crab Cake.
Pretty simple stuff really. Start by mixing your mayo mix in a small bowl. Add the mayo, egg, mustard, worcestershire, hot sauce and Old Bay Seasoning (Thank God for Old Bay, honestly, I want this on everything) and whisk it all together.
Then in a large bowl add your crab meat, cracker crumbles and parsley. You could use other types of crackers, but I just wanted that buttery Ritzy taste. Toss that together but not for too long! You don’t want your crab getting overmixed and mushy. Pour in your mayo mix and gently, delicately, fold the crab into the mayo until it is evenly coated, but again, no overmixing! Cover your bowl up and refrigerate for at least one hour.
When ready, start forming your crab cakes into small mounds that when flattened create a 1-1 1/2 inch cake. Then in a large skillet, heat the butter and olive oil. When the butter is frothing add your cakes to the skillet and cook for about 4 minutes on each side until they are golden brown.
Remove from the pan and serve with lemon slices. I also sprinkled a little more Old Bay, because, well, I just can’t get enough of it!
Now eat up, enjoy and indulge in a little Summer time flavor from the Bay!
1/2 cup mayo
1 large egg, beaten
1 tbsp dijon mustard
1 tbsp worcestershire
1/2 tsp hot sauce
2 tsps Old Bay
1 lb jumbo lump crab meat
20 Ritz Crackers, finely crushed
1 tsp parsley
2 tbsps butter
1 tbsp olive oil
lemon wedges for serving
1) Drain crab meat and set aside.
2) Combine mayo, egg, mustard, worcestershire and Old Bay in a small bowl and mix until smooth.
3) Add the crab, crumbled crackers and parsley to a large bowl, lightly tossing them together. Pour in the mayo mix and gently fold everything together. Do not over mix or mash the crab, just be sure that the crab is lightly coated in sauce and the cracker crumbs are evenly distributed. Cover and refrigerate the crab mix for at least 1 hour.
4) Form crab mixture into small mounds and pat them down to create about 1-1 1/2 inch thick cakes. Heat a large skillet to medium-high heat, add the butter and olive oil until the butter is frothing. Add your cakes to the pan and let cook for about 4 minutes on each side. Transfer your cakes to a plate and squeeze a little lemon juice on top.