We wanted to try to use a new recipe feature, to make it easier to print and save our recipes – as I know you are all wanting to do!
As ya’ll know, I live in Maryland. Maryland is known for blue crabs! I always laugh when we are traveling and maryland crab cakes are on the menu! I am always like – um I am sure that isn’t what this is. So people always ask why are they called blue crabs. Well blue crabs are indeed blue. They aren’t blue once you cook them though…
We have actually gone to the beach in Delaware and caught our own crabs then brought them home and steamed them and ate them – that is a gratifying thing for sure! We do sometimes go out with family or friends to order crabs – and they pour trays of them on the table and you pick crabs for hours.
Sometimes, I say, just give me a crab cake, when I don’t feel like picking the crabs! Russell got this recipe from a buddy at work, and it is now our staple recipe.
The cast of characters:
First thing, I like to open and drain the crabmeat.
You really want to make sure to not break up the crab meat…
Then I put my 11 crackers in a baggie to mash up! This is always fun to me as it gets some aggression out!
I pour that onto the crab.
Then I add the worcestershire sauce. I love this stuff.
Then add your dijon and mayo
Next the recipe says to mix the salt and Old Bay, so we do that. I don’t think it is necessary but we do it anyway 🙂
Old bay – let me take a break here and tell ya about Old Bay. From their website:
There are two things you need to know about OLD BAY® Seasoning: 1) it’s great on seafood and 2) it’s great on everything else. For 75 years it’s ruled the spice rack as The Definitive Seafood Spice, with a world-famous blend of 18 herbs and spices.
In Chesapeake Bay area, it’s on every dining room table, nestled between the salt and pepper shakers. But it’s more than that. It’s a time-honored tradition. When somebody whips out the little yellow can, you know you’re in for a good time.
Now mix it up – with your hands. Just do it EASILY….
Then chill it for at least 1/2 hour. We usually chill it a couple of hours.
Spray a baking sheet with pam – I forgot to do that this last time, and they indeed stuck to the pan.
Broil them for 10-15 minutes until slightly golden brown.