by Midge
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boulangere's Testing Notes:
Expand CollapseMidge's Notes:
Expand1 pound jumbo lump or backfin blue crabmeat, preferably from Maryland (or “Maryland-style,” which I’m guessing is code for North Carolina) Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/4 cup panko or fresh breadcrumbs Ask a question about this ingredient
2 tablespoons mayonnaise, homemade is best but Hellman’s will do in a pinch Ask a question about this ingredient
1 tablespoon fresh flat-leaf parsley, chopped Ask a question about this ingredient
1 teaspoon Old Bay seasoning, more or less to taste Ask a question about this ingredient
1 teaspoon dry mustard Ask a question about this ingredient
pinch sea salt Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
lemon wedges for serving Ask a question about this ingredient
Pick through crabmeat and discard any shells, careful not to break up those lovely clumps that you paid so dearly for.
Ask a question about this stepIn a large bowl, beat egg. Fold in mayo, parsley, panko, mustard, Old Bay, and salt.
Ask a question about this stepGENTLY fold in crab --I use my hands-- keeping those lumps intact. The mixture will likely be loose, but that’s okay. Shape into four or five patties. Refrigerate for about 30 minutes or up to 24 hours.
Ask a question about this stepHeat butter and oil in a 12-inch skillet over medium-high heat until the butter stops foaming. Gently add the patties and sauté for about three minutes on each side or until they’re brown. I use two spatulas to flip them, but even if they fall apart, they still taste amazing. Serve with a squeeze of lemon.
Ask a question about this stepI'm so thrilled you liked them drbabs! Thanks so much for trying the recipe.
Congratulations on your EP! Richly deserved.
Thanks again for trying them and for your awesome review boulangere!
The Spouse insisted on making these last night and we LOVED them!
Midge, I swear you could make these with crab-flavored cat food and the result would be divine. I had them last night, and used Dungeness since I'm closer to the Left Coast. The first few I ate straight out of the skillet, generously spritzed with fresh lemon. They were pretty heavenly. The last few I stuffed into a good sandwich roll along with some curls of red onion and slathered them with my sister's famous tartar sauce, which I just happened to have on hand. Now that was heaven. No wonder you chose this as that for which you most want to be remembered. I will certainly remember you for these. Thank you so much.
Wow boulangere, you've no idea how thrilled I am that you liked them. Thanks so much for testing them and for your kind remarks!
You misunderstand; I LOVE them.
I'm the luckiest person alive today because I get to test these!
You're sweet boulangere, I'm honored that you chose them. Wish I had time to test a recipe this weekend. Your lovely cake is on my list!
Hope its works with dungeness if you go that route. My west coast brother has even made them with the crab that come in those tins (from the Philippines?) out of desperation and has reported decent results.
I love, love crab cakes, and these sound wonderful. I guess I'd have to use dungeness crab, too, since I now live on the west coast. Thanks for the definition of Natty Bo -- was wondering about that, too!
Thanks for sharing this lovely recipe and memory with us, Midge. I loooooove crab cakes, and these sound so good!
These sound wonderful, Midge! Thanks for a lovely memory and recipe.
I'm not a Marylander but I live in MD now and there is nothing like a good crab cake like this one! Better than Cantler's by far!
Thanks healthierkitchen! Funny, I just had a Cantler's crab cake last time I was down there!
I've no idea what a Natty Bo is, but never mind, I'd eat these babies with ANYTHING! - S
Ha! Thanks Oui, Chef. Sorry, that's National Bohemian, sort of the Baltimore PBR.
I was also wondering what Natty Bo was, and so glad someone asked so I didn't have to wonder for more than a few seconds. Don't know about Cantler's...but I know this is how we like our crabcakes, "minimalist" becomes "MAXIMUS" flavor! how long before summer tomatoes and corn are ready? I think this one will be worth the wait--those side dishes will elevate this to a feast.
Oops, meant to change that Natty Bo reference to plain old beer. And yes, tomatoes and corn are key!
thanks mrsl! So excited to make your choc stout cake this weekend.
This looks like a great Maryland crab cake recipe, Mill Creek on Eastern Bay? Those Eastern Bay crabs are unbeatable!!
My first exposure to crab cakes came on my first visit to Baltimore, and I was hooked. I simply ADORE crab cakes and these sound wonderful! I've always used cracker crumbs in my crab cakes but I'm going to try panko. Thanks for posting this!
I agree, having a crab cake is usually the first order of business when I go home!
Perfect recipe choice, Midge! We have dungeness crab out here, so I'd probably have to sub!
Head on over to the West Coast!
I'm closer to the dungeness end of the crab spectrum, too. There is nothing like a great crab cake that actually tastes like crab. I am very much looking forward to trying these next week. Thank you so much, Midge!
thanks boulangere! Would love to know how they work with dungeness.
It's a promise!
Yum, and I am with the dungeness crowd, being from the PacNW, but didn't you tell me you lived this way for a while..I believe in my old hometown - Pt. Townsend?
thanks lapadia. Yes, I lived in PT for a year, but was too busy eating all that tasty salmon and halibut to try dungeness ;)
Mmmmmmm I love crab cakes, these sounds great and I like your photo!
thank you Sadassa_Ulna! They are truly my favorite and now I'm craving them big-time!
Fany is the author of My Sweet Mexico and Paletas.
Midge, I made these tonight and they were wonderful. I only had about 1/2 hour to chill them, so I made the cakes and put them on a tray in the freezer for about 1/2 hour before frying them. They were excellent, and only one fell apart. Thank you so much for a great recipe.