Maryland-style Crab Cakes

Maryland-style Crab Cakes Recipe - Delicious and Satisfying Dish

Region / culture: USA | Preparation time: 45 minutes | Cooking time: 10-14 minutes | Servings: 4

Introduction

Maryland-style Crab Cakes are a classic dish that originated in the Chesapeake Bay area. These delicious crab cakes are made with fresh crab meat, seasonings, and breadcrumbs, then pan-fried to perfection. They are a popular dish in Maryland and are enjoyed by seafood lovers all over the world.

History

The recipe for Maryland-style Crab Cakes dates back to the early 20th century when crabbing was a popular industry in the Chesapeake Bay area. The dish was created as a way to showcase the fresh and flavorful crab meat that was abundant in the region. Over the years, the recipe has been passed down through generations and has become a staple in Maryland cuisine.

Ingredients

1 lb (454 g) crab meat
0.25 cup mayonnaise
2 tbsp minced parsley
1 tsp old bay seasoning
0.5 cup soft bread crumbs
2 large eggs, beaten
8 tbsp butter

How to prepare

Combine all ingredients except butter in a mixing bowl.
Form the mixture into 8 crab cakes and place them in the refrigerator for 30 minutes.
In a large skillet, melt the butter and cook the crab cakes until they turn golden brown on all sides for 5 to 7 minutes.

Variations

Add diced bell peppers or onions for extra flavor.
Use different seasonings such as garlic powder or paprika.
Substitute the breadcrumbs with crushed crackers or panko breadcrumbs for a different texture.

Cooking Tips & Tricks

Be sure to use fresh crab meat for the best flavor and texture.

- Make sure to refrigerate the crab cakes before cooking to help them hold their shape.

- Use a non-stick skillet to prevent the crab cakes from sticking.

- Cook the crab cakes over medium heat to ensure they cook evenly and don't burn.

Serving Suggestions

Maryland-style Crab Cakes can be served as an appetizer, main course, or even as a sandwich filling. They pair well with a side salad, coleslaw, or corn on the cob.

Cooking Techniques

Pan-frying is the traditional cooking technique for Maryland-style Crab Cakes, but they can also be baked in the oven for a healthier option.

Ingredient Substitutions

Use canned crab meat if fresh crab meat is not available.

- Substitute Greek yogurt for mayonnaise for a lighter option.

- Use olive oil instead of butter for a healthier alternative.

Make Ahead Tips

Maryland-style Crab Cakes can be prepared ahead of time and refrigerated until ready to cook. They can also be frozen for up to 3 months.

Presentation Ideas

Serve Maryland-style Crab Cakes on a bed of lettuce with a lemon wedge for garnish. Drizzle with tartar sauce or aioli for extra flavor.

Pairing Recommendations

Maryland-style Crab Cakes pair well with a crisp white wine such as Chardonnay or Sauvignon Blanc. They also go well with a cold beer or a refreshing iced tea.

Storage and Reheating Instructions

Leftover Maryland-style Crab Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Maryland-style Crab Cakes contains approximately 300 calories.

Carbohydrates

Each serving of Maryland-style Crab Cakes contains approximately 10 grams of carbohydrates.

Fats

Each serving of Maryland-style Crab Cakes contains approximately 20 grams of fat.

Proteins

Each serving of Maryland-style Crab Cakes contains approximately 15 grams of protein.

Vitamins and minerals

Maryland-style Crab Cakes are a good source of vitamin B12, zinc, and selenium.

Alergens

Maryland-style Crab Cakes contain shellfish (crab) and eggs.

Summary

Maryland-style Crab Cakes are a delicious and nutritious seafood dish that is high in protein and low in carbohydrates. They are a good source of vitamins and minerals, making them a healthy choice for seafood lovers.

Summary

Maryland-style Crab Cakes are a delicious and versatile seafood dish that is perfect for any occasion. Whether served as an appetizer or main course, these crab cakes are sure to impress your family and friends with their fresh and flavorful taste.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Maryland-style Crab Cakes. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Thompson, with her garden. As a thank you, she invited me into her home for a cup of tea. Little did I know that this simple gesture would lead me to one of my favorite recipes of all time.

As we sat at her kitchen table, sipping our tea and chatting about this and that, Mrs. Thompson mentioned that she had some leftover crab meat from a dinner party the night before. She asked me if I had ever tried Maryland-style Crab Cakes, and when I told her I hadn't, she insisted that I stay for lunch so she could show me how to make them.

Mrs. Thompson had grown up in Maryland and had learned the recipe from her own grandmother. She told me that Maryland-style Crab Cakes were a beloved dish in her family, a tradition passed down from generation to generation. I could see the pride in her eyes as she talked about the history and tradition behind the recipe.

We started by mixing together the crab meat with breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and a few other secret ingredients that Mrs. Thompson whispered to me with a wink. She showed me how to form the mixture into patties and then gently fry them in a skillet until they were golden brown and crispy on the outside.

The aroma that filled Mrs. Thompson's kitchen as the crab cakes cooked was absolutely mouthwatering. I couldn't wait to take my first bite. When the crab cakes were finished, we sat down at the table and Mrs. Thompson served them up with a side of homemade coleslaw and a squeeze of fresh lemon. It was a meal fit for a king.

As I savored my first bite of Maryland-style Crab Cakes, I knew that this recipe would become a staple in my own kitchen. The combination of sweet, tender crab meat with the crispy coating and the tangy sauce was a revelation. I had never tasted anything quite like it before.

After that day, I made Maryland-style Crab Cakes whenever I had the chance. I shared the recipe with my own family and friends, and it quickly became a favorite among them as well. Each time I made the crab cakes, I thought of Mrs. Thompson and the special bond we had formed over that shared meal.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touches here and there. I like to serve the crab cakes with a homemade remoulade sauce or a squeeze of fresh aioli. Sometimes I even add a sprinkle of chopped fresh herbs for an extra burst of flavor.

But no matter how many times I make Maryland-style Crab Cakes, they always remind me of that warm summer day in Mrs. Thompson's kitchen. They remind me of the power of food to bring people together, to create lasting memories, and to carry on traditions from one generation to the next.

And so, whenever I make Maryland-style Crab Cakes, I think of Mrs. Thompson and the kindness she showed me that day. I am grateful for the recipe she shared with me and for the friendship that blossomed from that simple act of generosity. And I know that as long as I have this recipe in my repertoire, a piece of Mrs. Thompson will always be with me in my kitchen.