Ask a dozen Marylanders how they make their crab cakes, and you'll get a dozen different answers (even longtime Maryland Senator Barbara Mikulski has one on her Web site). Maryland crab cakes are serious business to Marylanders. By making your own, you can ensure your cake will have just the right amount of meat, filling, and seasoning.
This particular recipe is from former Baltimore Guide Laureen Miles Brunelli. You can pan fry them or if you'd like to take a more healthy approach, broil them (my preference). Maryland crab soup goes well with these, of course.
Feeling lazy? Head out to a restaurant for one of Baltimore's best crab cake sandwiches.
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1 pound lump crab meat (picked clean of shells)
- 1 teaspoon ground mustard seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon sweet onion (very finely minced)
- 2 tablespoons mayonnaise
- a pinch of black pepper
- 1 egg (beaten)
- 2 slices white bread (crusts removed, ripped up)
- 1 1/2 tablespoons milk
- canola oil, if frying
In a large bowl mix milk and bread together with a fork until it becomes like a paste. Add all ingredients (except cooking oil)and mix well. Form into six patties. (If it doesn't hold together well add a little more mayo.)
Pour oil in a cast iron skillet until it is about 1/4 inch deep. Heat on medium high heat for about 5 minutees. Gently add patties and fry on each side 2-3 minutes until nicely browned. Drain on paper towel.
To broil, refrigerate patties for at least one hour, then place on a greased cookie sheet about 3 inches from broiler. Broil approximately 5 minutes on each side.
Makes 6 crab cakes