The Crab Cake, Maryland's Delicacy

Seafood is my favorite thing to cook at home and to order out too. Maybe it’s the Maryland girl in me, but out of all the seafood swimming about, I believe my favorite is the Chesapeake Blue Crab. It is a luxurious food, not the same as caviar; but when those moist, flaky jumbo lumps bring that gentle touch of the sea to the mouth, well it is obvious that this is a special indulgence.

Chesapeake Bay Crab Cakes

Its delicate, slightly salty flavor is never too strong and, like the popular girl in school, it always blends well no matter the occasion.

The casual crowd prefers it to arrive dressed as a crab cake; the homebodies prefer it to hang out with corn in chowder; the trendy set invites it to sit on a potato galette; and the sophisticates insist it make itself at home in a fine terrine.

I love to serve it just about any way. My preference changes with my guest list. When my brothers visit, I think I would be drawn and quartered if I didn’t serve crab cakes with coleslaw and French fries. I only use jumbo lump crab and never use filler except for a quick roll in bread crumbs before cooking.

When hosting a more formal dinner party, I like to raise the level of style by serving something a little special like a layered crab timbale or terrine as a first course. For the entrée, I might create a roulade by rolling some sole or flounder around crab that has had an addition of sweet cream and a little seasoning. Crab imperial, served in scallop shells, is always scrumptious and makes an impressive presentation. Dinner for the two of us on a chilly autumn weeknight may consist of a large bowl of hearty crab and corn chowder and a crusty baguette.

Unfortunately crab, unlike shrimp and scallops that can be bought frozen, isn’t something that is easy to have on hand. It is incredibly versatile though, and it adds elegance wherever it goes … much like that popular girl back in school ...

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These crab cakes are the real deal from Maryland's Chesapeake Bay to you.

Chesapeake Bay Crab Cakes
(Serves 4 - makes 8 crab cakes, 2 per person.)

• 1 pound crabmeat, cleaned (best to use lump or jumbo lump)
• 1 egg, well beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon butter, melted
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seafood seasoning, such as Old Bay
• Salt and freshly ground pepper, to taste
• 1/2 cup fine, dry bread crumbs (can substitute gluten-free breadcrumbs, for a GF meal)

Mix together until well blended, egg, mayonnaise, prepared mustard, butter, parsley, dry mustard and seafood seasoning. Add salt and pepper to taste and mix well.

Gently fold in crabmeat, being careful not to break up crab lumps.

Shape into 8 crab cakes. Roll in breadcrumbs.

Either broil or sauté crab cakes until lightly browned. Serve with tartar sauce or lemon wedges.