So, I’ve gotten some flack for not actually posting the recipe for my Maryland crab cakes that we love so much.
I wasn’t trying to be a tease, really!
Yes I was.
In the interest of being helpful, and not annoying you out of returning to (a)Musing Foodie, today I’m posting my Maryland crab cake recipe! This is not my grandmother’s recipe – we’ll leave that to the secrets depths of her recipe box – but it’s a wonderfully simple and delicious recipe nonetheless.
Like I said in the original post, there’s not much to it really. (And that’s the point.)
Maryland Crab Cakes
1 pound jumbo lump crab meat (gently pick through to be sure there aren’t any shells)
1 egg, beaten
2 tablespoons real mayonnaise
2 green onions, finely diced
1 teaspoon salt
1/4 teaspoon finely ground pepper
8 Saltine crackers, finely crushed
2 tablespoons olive oil
2 tablespoons butter
In a large bowl, gently fold together the crab meat, egg, mayonnaise, onions, salt, pepper, and cracker crumbs – taking care not to break up the crab meat too much, because lumps are good here!
Shape and pat the crab mixture into 6-8 cakes, about 3/4″ thick. Set them on a plate, and refrigerate for a half-hour (or as long as overnight).
Place a large skillet over medium/high heat and add the olive oil and butter. Once the butter has completely melted and become slightly foamy, add the crab cakes. Cook for 4 minutes, gently flip, and continue to cook for an additional 4 minutes, or until they are golden brown. Remove to a paper towel-covered plate to drain any excess oil for a few minutes before serving.
Serve warm with tartar and cocktail sauces for garnish!