Maryland is a lot closer to the beach than Denver, but it is not always close enough. A few years ago I wanted to go to the beach for my birthday. Unfortunately, the beach is a bit further away than would be doable in a day.
Dan stepped up to the plate and found a little park/beach on this side of the Bay Bridge and made reservations for us at a local crab joint called the Quarterdeck. It’s not quite the same as overlooking the ocean but the outdoor seating has a similar feel. We aren’t going out to eat much these days since there aren’t many good restaurants in our neighborhood so when I want a good crab cake I should just make it myself.
I won’t lie, I started with canned crab cake. Now that I’ve given it a try, I’ll get the good crabmeat from my local fishmonger.
Maryland-Style Crab Cakes
adapted from Chicken of the Sea Can
Notes: Aside from the crab, all of the ingredients are always in my cupboard. Additionally, the crab that comes in the can lasts for awhile so this could be thrown together on a whim. These were also super easy to make and only required one bowl.
16 ounce can crabmeat
1 egg, beaten
2 Tablespoons mayo
1 Tablespoon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon lemon juice
1 teaspoon ground mustard seed
1/2 Tablespoon Old Bay
3/4 cup panko bread crumbs
1. In a large bowl, combine all ingredients except for the 16 ounces of crabmeat and 3/4 c bread crumbs.
2. Once the ingredients are combined gently fold in the crabmeat. Then fold in the bread crumbs.
3. Divide the crabmeat mixture into your desired cake size, mine were palm sized and this made about 8 crab cakes
4. Heat a little bit of oil on the bottom of the saucepan and cook about 4 minutes per side.
Nutritionals (Serves 8): Cals 110, Fat: 4, Carb: 8, Fiber: 1, Protein: 9