Post YOUR Crab Cake Recipe Here!

[Derwood]

Looks like the last thread on this is about 4 years old, so let's sound off with our favorite crab cake recipes. I've been honing this recipe for about 10 years. This is MY "Maryland Style" crab cake recipe.  I came up with it by adding and subtracting ingredients until I got what I think is good. I started with what is listed on the Old Bay can, consulted a few cook books like the one by John Shields on Chesapeake cooking. And then made up my own variation. A lot of people don't share their recipes...and I honestly do not understand that. I think good food and good ideas should be shared! My grandmothers weren't amazing cooks but they both had a few tasty recipes and they never shared them...and now they're both gone.

So...without further preamble....It's my pleasure to share my Maryland crab cake recipe with the world here today. Do us all a favor and share yours next! I'd love to try it.


Crab Cakes


1 lb. Jumbo Lump Blue Crab Meat 
2 Tbs. Sour Cream
1 Dash Tabasco Sauce
1 Dash Worcestershire Sauce
1 Tbs Old Bay Seasoning
1 tsp. salt
1 tsp. black pepper
1 Tbs. Dijon Mustard
1 egg (beaten)
1/4 cup finely chopped parsley
1 sleeve saltine crackers (crumbled; more if you need it)
1 lemon
Olive oil
Butter

Method:

Set aside the crumbled crackers and whisk together all of the seasoning, liquids and egg. Place the crab meat in a large bowl and pat dry with a paper towel. Get it as dry as possible without breaking up the meat. Line a baking sheet with wax paper.  Pour the liquid combination on top of the crab meat.  Dump the crackers on top of the liquid and crab.

Gently fold/toss the mixture together and very carefully form the crab cakes in the palm of your hand. Less is more; do not smash the cakes down.  Set the formed cakes on the waxpaper and give each one a small squeeze of lemon juice. Cover the container and then refrigerate for at least 1 hour. You can make these a day ahead of time and leave them in the fridge until you're ready to cook them. It is important to refrigerate them to help them hold together. 

To cook, preheat oven to 425. Add a generous amount of 50/50 olive oil and butter in the cast iron skillet and set the burner to medium.  Carefully place the cakes in the pan and cook for 5 minutes. 

Carefully flip each cake and then put the whole pan in the oven for 8 minutes.

BOOM. EAT THEM.

Serve with crackers, pickles, salad and parsley garnish. If you had a good year hunting, serve with a venison steak or sausage to make it a Maryland surf and turf meal.

To freeze: repeat above steps and triple wrap in plastic cling wrap tightly. Put wrapped cakes into a large zip bag or vacuum seal and they will keep for up to one year. 


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So that's it! How do you make them?

[Rcr29kh1]

Oh so you substitute mayo with the sour cream.  I can't stand mayo but I can tolerate miracle whip so I use that instead, but using sour cream sounds interesting I've never read a recipe with that in it.  I'll have to give it a try.  Thanks. 

[gixxerman]

I use ritz instead of regular saltines. 

[Botsman]

I like the Sour Cream vs Mayo....will give that a try.

[Crabcruncher]

I just use 10 saltines per pound and no additional salt since saltines are already salted.
Learned this over on the Eastern Shore talking to locals.
Never had anyone tell me my crabcakes were too salty ever again.lol

[LewCrab]

I just use 10 saltines per pound and no additional salt since saltines are already salted.
Learned this over on the Eastern Shore talking to locals.
Never had anyone tell me my crabcakes were too salty ever again.lol

Same here.  I use 8 crackers per pound and crumble them with a dough roller. I'll never go back to yellow mustard after switching to Grey Poupon. I may have to try this Sour Cream method.