Reporting Fran Lane
Mmmm…Good eats in The Nite Lite Kitchen this week! As a Baltimore girl, I believe that anytime is a good time for crab cakes. Check out hubby’s recipe…
Maryland is known for its crab cakes and you’ll taste different versions throughout the Chesapeake region. I like to serve crab cakes to family and guests during the holidays. Fran and I love this recipe for fried crab cakes from Dishing Up Maryland by Lucie L Snodgrass. If you like crab cakes, you’ll love this recipe. Enjoy. Tom~
1 pound Maryland backfin crabmeat / 1 egg / 2 slices bread, crusts removed / 1/3 cup mayonnaise / 1 tablespoon Worcestershire sauce / 1 teaspoon Old Bay / 1 teaspoon Dijon mustard / 1/2 teaspoon salt / 1/4 teaspoon freshly ground black pepper / vegetable oil
Pick through the crabmeat and discard any cartilage and shells. Beat the egg in a medium bowl. Tear the bread into very small pieces and add it to the egg. Add the crabmeat, mayonnaise, Worcestershire, Old Bay, mustard, salt, pepper, and mix gently.
Form into 8 crab cakes. Put 2 inches of vegetable oil in a medium skillet and heat to 350 degrees. Deep fry the crab cakes 6 to 7 minutes, until golden brown.