I was born and raised on Back Creek in Annapolis, Maryland and every summer we crabbed for blue crabs. We didn’t just crab though, we were chicken neckers. Yes, chicken neckers. I just loved waking up early in the morning, tieing string around the chicken necks, securing the string on the pier and throwing the bait overboard. As soon as the string was taut we knew we had a crab. My sisters and I would argue over who gets to dip the crab out of the water. There is a real art to picking a blue crab, knowing how to get the perfect back fin bite. Any leftover crabs were picked and made into Maryland Crab Cakes.Watching tourists come to town and try to pick a crab is often quite comical. Many times we stop them from smashing the shells in with the crab mallet. Marylanders are quick to share their crab picking talents, though.
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup Hellmans mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Gently mix with the crab until it’s well combined. Do not overmix! Try to keep the lumps of crabmeat in tact.
- Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently. Again, do not overmix, you don’t want to break up the jumbo lump meat. Cover with plastic wrap and refrigerate for 1 to 3 hours.
- Shape the crab mixture into 8 cakes about 1 inch thick.
- In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes and/or with a cocktail horseradish sauce.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)