Friday, June 27, 2008

Maryland Crabcakes

I've been craving true Maryland style crabcakes for a LONG time. After going to school in Berkeley for 4 years, I've discovered that the Bay Area does not know how to make those lovely crab filled lumps of luscious goodness. All I get in San Francisco are highly breaded discs that taste like fried cornmeal. So, I decided to take matters into my own hands. Even the Maryland style recipes from Gourmet and Bon Appetit didn't impress me. I made my own Maryland style recipe and they turned out perfectly. I can't stress enough the minimalist approach when it comes to crabcakes. I also never put mayonnaise in my cake. It loads the cake down too much. Here is my recipe and I highly recommend it, especially for you bay area folk who have never had a truly divine crabcake.

Maryland Crabcakes

16 oz jumbo lump crabmeat
juice of a lemon
four scallions
1 egg
bunch of parsley
a lot of shakes of Old Bay
salt and pepper to taste
Tbs olive oil

Combine all ingredients in a bowl. Make sure there is no shell in the crabmeat. Put olive oil in a non-stick pan. I used a stainless steel pan and they stuck, so I highly recommend non-stick. Form the crabmeat into a ball, place on the pan and press down with a spatula. Use the spatula to keep the shape of the cake. Cook the cake until brown on the bottom, about 5-7 minutes. Flip over and brown on other side. Serve with lemon. Other people like to serve the cakes with garlic aioli but I really like just lemon.

1 comment:

The Dish said...

Welcome to the blog world, girls! I added you to our blog roll :) We should definitely get some collaborations going!