Maryland Crab Cakes

MARYLAND JUMBO LUMP CRAB CAKES

INGREDIENTS:

1 lb. fresh jumbo lump crab meat, drain all excess liquid
1 large egg
3 tablespoons mayonnaise, prefer Dukes brand
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco or Louisiana Hot sauce
1/4 teaspoon fresh squeezed lemon juice
2 teaspoons Old Bay Seasoning
1/4 teaspoon Kosher salt
Freshly ground black peppercorns (Tellicherry) - to taste
1/2 cup crushed Ritz Crackers (about 15 crackers)
3 tablespoons chopped fresh parsley
Non-stick cook spray

In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire sauce, Tabasco and/or Louisiana Hot sauce, lemon juice, Old Bay Seasoning, salt and freshly ground black peppercorns. Mix so that all the ingredients are well incorporated. Add the Ritz cracker crumbs and parsley; mix well.

Gently fold in crabmeat until just combined and try not to break up the lumps of crabmeat. Place crab mixture in refrigerator covered for 1 to 2 hours to alloy the flavors to marry and helps to bind the mixture together (not in original recipe) but works better.

Using wet hands, shape crabmeat mixture into 4 to 6 large patties and do not pack firmly. Set oven broil to high and place crab cakes on a cookie sheet lined with aluminum foil coated with non-stick vegetable spray and place on a medium height rack in oven. Broil for 3 to 5 minutes until golden brown; turn crab cakes with the aid of a spatula and your hands and broil another 3 to 4 minutes until golden brown. Drain on paper towels and serve with your favorite sides; e.g., steamed corn on the cob, tarter sauce, clam dip, etc. Squeeze fresh lemon on crab cakes if desired.

YIELD: 4 to 6 crab cakes.

NOTES: Above crab cakes were oven broiled whereas the close up pixs reveal the texture of the crab meat. They were moist and succulent with the flavor of the crab meat the main theme without the binders robbing any flavor. The fresh parsley adds flavor and a tremendous amount of eye appeal as well. The egg, mayonnaise and Ritz crackers bound the mixture together enough to not fall apart after being refrigerated an hour. Can you say "beautimous" out loud! Those crab cakes were off the chart. If your mixture is too wet, add more Ritz cracker crumbs.

This recipe was given to me by Frank Schoepf, Gibson pre-war banjo historian and scholar from Hampstead, Maryland and there are several internet recipes from the famous Pierpoint Restaurant in Baltimore, Maryland featuring chef Nancy Longo on YouTube of which are nearly identical; ingredient amounts may vary a little. Chef Longo uses a portion of smoked crab meat added to her recipe and I am sure takes it to the next level in taste. I broiled two crab cakes and pan fried two crab cakes in olive oil and butter for comparison and there wasn't enough difference in appearance and taste to shake a stick at. I personally favored the pan fried crab cakes in the butter and olive just a little because the crust had more intense flavor. I used 1/2 lb. each of jumbo lump crabmeat and the lump crabmeat packaged by Phillips. No fresh crabs to be had until we make a trip to the NC coast in the very near future.

Currently, this is my favorite crab cake recipe. Use a blender or food processor to grind the Ritz crackers to the consistency of cornmeal. The Ritz cracker crumbs is certainly the secret ingredient!

Web posted by Bill aka Mickey Porter on 05-29-13.

LEAVING ON A SPIRITUAL NOTE

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Ephesians 2:8 - 2:9 8 For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

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Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

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Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”

Romans 3:23 “For all have sinned, and come short of the glory of God;”

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