A summer in Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare.
Now – I am not from Maryland, but Maryland has a special place in my heart. Every summer, my family gathers in Ocean City for majority of the season. We all hit up our favorite crab shacks, local joints where you can look out over the Bay, put your feet in the sand, drink in hand, and blue crabs coming your way!
With our current ‘at-home’ order that we are all currently under, I’m uncertain the next time we will be able to head down the Eastern shore and enjoy some fresh crab along the Bay. So I decided to create an easy – yet delicious crab cake. The key is to use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. NOW – I know traditionally you enjoy these with tartar sauce and lemon wedges. Which when you make them enjoy them how you would like….I put a feta cheese sauce with these and served over arugula and tomatoes.
- ¼ cup bread crumbs
- 1 tsp dried parsley
- 1 tsp mustard powder
- ⅛ tsp black pepper
- 2 tsp Old Bay
- 1 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 2 eggs
- 1 pound lump crab meat
- Preheat oven to 375 degrees
- Combine bread crumbs, parsley, mustard powder, pepper, and Old Bay; set aside. Stir together mayonnaise, Worcestershire, and egg until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
- Serve over a bed of arugula and tomatoes, top with Feta Cheese sauce.
Enjoy – see you in the Kitchen!