Chesapeake Bay Crab Cakes
Earlier this week we learned how to clean and pick blue crabs. I really enjoy fresh picked crab and eating it right at the picnic table with a couple of cold beers. Picking crab is a messy and satisfying job, but sometimes you want to do all of the hard work early and then enjoy your work later in the day with no mess. Crab cakes are one of those versatile recipes you can have as a meal, in a sandwich, appetizer, or side — the following recipe can be used for any of those depending on the size you make the cakes.
- 1 lb. fresh picked blue crab
- 1 egg
- 1/2 c. of bread crumbs
- 1 Tbsp Old Bay seafood seasoning
- 1 Tbsp stone ground mustard
- Salt and pepper to taste
- 2 Tbsp butter
Combine all ingredients except butter with the crab meat, tossing gently with kitchen tongs until all are incorporated. Using your hands, make patties sized for its purpose (larger for a sandwich, smaller for appetizers and sides). The crab mix should be moist enough to take the shape of a patty, but do not worry about it being loose -- it will bind once we add it to the pan.
Melt butter in a large pan over medium heat, being careful not to burn it. Add the patties to the pan gently and allow the cakes to cook 5-6 minutes without touching them. Flip the cakes gently after a light browning or crust is created. Allow them to cook on the other side for another 4-5 minutes.
I served these with a simple arugula salad tossed in a lemon olive oil dressing. If you do decide to make sandwiches, I really like a dark pumpernickel bread with a slather of Thousand Island dressing on each side. In conclusion, picking crabs will require a little work and might even get a little messy, but once you are eating these crab cakes, all of that will be a distant memory.