Maryland Crab Cakes

One thing I love, a lot, is crabs.  I'm originally from Maryland, and you know the saying, "Maryland is for Crabs."  I remember many a summer day sitting at a newspaper-lined picnic table, filled with piles of blue crabs, Old Bay seasoning, wooden mallets, and small dishes of apple cider vinegar.  We would crack, pick and eat crabs for hours.  I really miss those times.

So every once in a while I'll treat myself and get some delicious blue crab meat and make crab cakes.    So I thought I'd share with you my recipe for true Maryland crab cakes. :)

1 lb. jumbo lump crab meat (Phillips is my favorite and is wild caught)
2 eggs, lightly beaten
1 tbsp. mayonnaise
1 tsp. Old Bay seasoning
1/2 cup Italian breadcrumbs
1 tbsp. fresh parsley, minced
1 tsp. fresh lemon juice
2 tbsp. red bell pepper, minced
2 tbsp. onion, minced
Salt and Pepper
Canola or vegetable oil

Drain crab meat and add to a medium mixing bowl.  Add the rest of the ingredients and mix together, not mixing too much, but just until well incorporated.

Using a 1/3 cup size dry measuring cup, scoop the mixture into the cup.  Remove the mixture into your hand and form into a crab cake.  Using the measuring cup will ensure they are all the same size and cook the same.  You will be able to make 7 crab cakes that are all the same size.

They should look something like this:

Place the formed crab cakes onto a platter and put in the refrigerator for at least 15 minutes, to let them firm up a little so they won't fall apart while cooking.

In a cast iron skillet place oil just to coat the bottom of the pan.  Heat on medium high.  Once it has heated up add your crab cakes, one at a time.  Allow to brown, approximately 4-5 minutes.  Using two spoons, two spatulas, or whatever is easiest for you, turn the crab cakes over.  Allow to cook on the second side for 4 minutes.  Remove from pan and place on a paper towel-lined plate.

Enjoy!

Until next time...

Lady by the Bay