07 June 2012

maryland crab cakes

Pin It It's officially been a week that we've been in our new place.  Maybe it's because we've moved a few times in the past two years, but I hardly feel phased.  Our apartment is pretty much set up, the kitchen is in full effect, and even the dogs seem at ease.  I've even survived a few 4 AM wake up times for work.  Moving to DC = total success so far.

One total perk of living here is the seafood.  I know, we don't live at the beach, but we are pretty darn close to the Chesapeake Bay.  AND it's definitely way closer to sea life than the Midwest or central North Carolina.   I'm taking this and running with it, k?

Enter: Maryland Crab Cakes


You can bake crab cakes, but they are so much better fried in a little bit of oil (shocker). You get the browned bits and extra crunch and completely avoid the risk of dryness.  We ate them on romaine to balance out the whole scenario.


Recipe for Maryland Crab Cakes

1 pound crab meat, picked of shells and rinsed
1 1/2 cups panko bread crumbs
1/4 cup onion, diced
1/4 cup green pepper, diced
1 egg, beaten
2 tablespoons mayonaise
2 tablespoons fresh parsley, chopped
pinch of chili powder
pinch of salt

Mix all ingredients together in a large bowl.  Form into 3in patties and place on baking sheet.  Refrigerate for 30 minutes (this helps them to stay together when cooking).  After 30 minutes, heat a drizzle of canola or vegetable oil in a pan on medium high heat.  Place two or three crab cakes in pan and cover.  After a few minutes, or bottom sides begin to brown, flip and cook uncovered until both sides are browned and crispy.


Serve on salads with a side of remoulade!  My cheater tip?  I like to add about a teaspoon of garlic chili paste to a cup of mayo.

Seriously, how much more summery can you get than a dish like this?

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