Mill Creek Crab Cakes

 

Like a lot of kids who grew up around the Chesapeake Bay, my siblings and I used to catch crabs in the creek near our house, scooping them up with a net as they fed on barnacle-encrusted pilings. For me, there’s no better treat than blue crabs -- steamed, soft-shell, or in the crab cakes my mom makes. Like her, I’m a minimalist when it comes to these babies (and pretty much everything else..), using as few ingredients as possible to let the crabmeat shine. This is what I cook for friends when I can get my hands on Maryland crab, which sadly isn’t often enough, or just for me and my husband when we’re homesick for the bay. Ideally, you'd serve these with sliced homegrown tomatoes, Silver Queen corn-on-the-cob, and ice-cold Natty Bo. - Midge

What you will need

1 pound jumbo lump or backfin blue crabmeat, preferably from Maryland (or “Maryland-style,” which I’m guessing is code for North Carolina)

1 large egg

1/4 cup panko or fresh breadcrumbs

2 tablespoons mayonnaise, homemade is best but Hellman’s will do in a pinch

1 tablespoon fresh flat-leaf parsley, chopped

1 teaspoon Old Bay seasoning, more or less to taste

1 teaspoon dry mustard

pinch sea salt

1 tablespoon unsalted butter

1 tablespoon canola oil

lemon wedges for serving

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