Chesapeake Bay Blue Crab
Look at that feisty critter!
Get any where near it and it'll give you something to remember!
Its scientific name is Callinectes sapidus. Callinectes means beautiful swimmer and sapidus means savory. Correct on all accounts! To celebrate the mom, who was born and has lived most of her life in Maryland, is sharing her crab cake recipe:
MARYLAND CRAB CAKES
1 Lb Lump Crab Meat (the bigger the lumps the better)
2 Tablespoon Mayo
1 Tablespoon Minced Onion
1 Teaspoon Old Bay Seasoning
1 Teaspoon Worcestershire Sauce
Beaten Egg & Panko Crumbs for coating
Clean any shell out of the crab (Phillips is a good brand if you're buying canned). Mix the mayo, onion & seasonings together and gently work into crab meat. Try not to break up the lumps of meat, work as little as possible. Press together and form into cakes that fit comfortably in your hand. Dredge through the egg and crumbs. Cook on 1 side thoroughly before turning. If its turned before a crust is formed it will fall apart.
The cakes can be fried in oil, baked at 375 F, or broiled. All are traditional cooking methods and take just a few minutes on each side.
This recipe can be used for Crab Imperial, Stuffed Lobster Tails or Shrimp & Stuffed Flounder as well.
Fillers like bread crumbs are frowned upon, as is smashing the cakes flat. They shouldn't look like hamburger patties. They should be light and succulent. Some people add a teaspoon of dijon mustard, a little celery or pepper, as there are variations of course! But NO FILLERS!
Ah! Warm days are just around the corner! Soon we'll be at the crab races during Crab Days at the Maritime Museum in St. Michaels....