|Maryland Crab Cakes|
When I traveled to the Easter Shore of Maryland in November, my main culinary desire was oysters. Visiting my childhood stomping grounds in the early summer, however, causes me to want crabs, Maryland Blue Crabs which happen to be the state crustacean. Last month, fresh off of our flight from Texas, my family and I stopped at Holly's Restaurant in Grasonville, Maryland. I had a rich cup of crab bisque followed by a meaty crab cake sandwich. A few days into our Maryland vacation the boys of my family woke up at four in the morning in order to catch crabs for a good old fashioned crab feast complete with corn on the cob, crackers and cheese, pickles, and lots of Old Bay seasoning.
|The boys of my family got up at 4am to catch us some fat crabs!|
|Crab Dip from the pub in Denton, Maryland|
|Good crab meat is an essential part of any great crab recipe.|
|The Eastern Shore of Maryland on a plate.|
The highlights of my trip were definitively catching up with family and connecting with old friends, but right below that was eating Maryland Blue Crab. In my heart, I know that my desire for crab and other regional delicacies is not just about the food, but it is also about the memories that connect to these Chesapeake Bay ingredients. I love the beef barbecue, fresh avocados for guacamole, creamy jalapeno dip, and queso of Texas, but I am already anticipating my next visit to the the Eastern Shore of Maryland in September. In addition to attending the NCHS 25th reunion with my high school sweetheart/husband, I plan on devouring many of my dad's garden fresh tomatoes. I hope that this summer you have an opportunity to enjoy some of your favorite local cuisine from the past and the present. Happy Summer!
Crab Cake Recipe
16 ounces crab meat (preferably lump)
2 Tablespoons bread crumbs (or crushed cracker crumbs)
1 egg, lightly beaten
2 Tablespoons mayonnaise
2 teaspoons Old Bay seasoning
optional: salt, pepper, dry mustard, Tabasco
2 Tablespoons butter, to use in the pan when frying
- Carefully pick all shells from crab meat.
- Place picked crab meat in a large bowl and sprinkle with bread crumbs.
- Combine lightly beaten egg with mayonnaise and seasonings and pour over crab meat and bread crumbs. Gently stir to combine.
- Shape crab mixture into four large or six medium patties.
- Over medium heat, melt butter in a large saute pan.
- Gently saute crab cakes until they are golden brown on the bottom. Carefully flip the patties and continue to cook until the other side has browned and the crab cakes are heated through.
- Serve on a bun with tarter sauce and a side of corn on the cob.