Chesapeake Crab Cakes

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Chesapeake bay crab cakes with old bay seasoning

Chesapeake Crab Cakes

You don’t need to be in the Chesapeake Bay area to enjoy this Maryland crab cake recipe. But…you do need some crabs and the old bay seasoning that is consumed by the truck loads in these parts.

Chesapeake Bay has a lifetime achievement in fine crabistry. Generations of families have built a strong bond over eating crabs and passing down the crab recipes.

Getting ready for dinner in this area involves gussying-down and de-fancifying one’s self, then putting on a shirt that will be covered in crab juice. 

The bay has a shoreline of 4 600 miles and an average depth of 25 feet. There is a rich habitat for all sorts of crustacean creatures with blue crab at the top of the list.

The bushels of blue crabs are caught in the bay with ease, making any average Joe a crab fisherman the moment his crab pot touches the ocean floor. There are plenty of blue crabs to go around.

 

Ingredients:

  • 1 egg beaten
  • ½ cup of unsalted butter
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon of fresh lemon zest, minced
  • 2 teaspoons Worcestershire sauce
  • 1 cup saltine crackers, crushed
  • 1 lbs. Jumbo lumb blue crab meat
  • Flour for coating
  • ¼ cup of oil
  • 2 Tablespoons of butter

 

Method to the Rad-ness:

In a medium sized mixing bowl, mix the egg and butter until thoroughly blended. Add the lemon juice, lemon zest and Worcestershire sauce.  Stir well.

Add the saltines and stir until moistened.

Gently ford in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 20 minutes.

Divide the mixture into 8 equal parts and form into crab cakes. Lightly dip the cakes into the flour for just a dusting and place the cakes on a baking sheet. Refrigerate again for 30 minutes.

In a large heavy frying pan, heat the oil and butter over medium-high heat. Don’t add the crab cakes until the butter has finished bubbling. Cook the crab cakes on both sides until golden brown (usually about 4 minutes per side).

Drain them on paper bags for an extra crispy outer crust or paper towel to remove excess oil from the frying process.

 

 

 

 

Chesapeake Crab Cakes
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Recipe type: Appetiser, Entree, Main
Author: Tanis Boganis

Prep time: 4 mins
Cook time: 8 mins
Total time: 12 mins
Serves: 8
Getting ready for dinner in this area involves gussying-down and de-fancifying one’s self, then putting on a shirt that will be covered in crab juice.
Ingredients
  • 1 egg beaten
  • ½ cup of unsalted butter
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon of fresh lemon zest, minced
  • 2 teaspoons Worcestershire sauce
  • 1 cup saltine crackers, crushed
  • 1 lbs. crab meat
  • Flour for coating
  • ¼ cup of oil
  • 2 Tablespoons of butter
Instructions
  1. In a medium sized mixing bowl, mix the egg and butter until thoroughly blended. Add the lemon juice, lemon zest and Worcestershire sauce. Stir well.
  2. Add the saltines and stir until moistened.
  3. Gently ford in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 20 minutes.
  4. Divide the mixture into 8 equal parts and form into crab cakes. Lightly dip the cakes into the flour for just a dusting and place the cakes on a baking sheet. Refrigerate again for 30 minutes.
  5. In a large heavy frying pan, heat the oil and butter over medium-high heat. Don’t add the crab cakes until the butter has finished bubbling. Cook the crab cakes on both sides until golden brown (usually about 4 minutes per side).
  6. Drain them on paper bags for an extra crispy outer crust or paper towel to remove excess oil from the frying process.
 
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