Week 4: NE Patriots vs. Baltimore Ravens: Maryland-Style Crab Cakes

This week the Patriots were playing the Ravens, so it was a given I'd have to make crab cakes, as that's what Maryland is known for. I am usually a big fan of seafood, and crab cakes are one of my absolute favorites. Lately though, I've had a strange aversion to seafood in general. But I figured I was able to eat calamari last week, so it was worth a try.

I went to one of my favorite recipe sources, allrecipes.com, just because I wanted to read the reviews. They had several Maryland Crab Cakes recipes, with high ratings, and I chose the one that was considered the most authentic by reviwers, but with the additions they suggested. They were far easier to make then I anticpated, and definitely much better than some restaraunt ones I've had. I had no problem eating them, so perhaps I'll be able to eat seafood again!

I cut this recipe in half (if I wasn't going to be able to eat them, I didn't want to make a bunch, and besides lump crabmeat is a little expensive!) This recipe made 4 nice sized crab cakes. You can shape them with your hands, but since there is little filler to hold this together, a custard cup (or measuring cup or larger ramekin) makes forming them easier. Crab cakes should have not have much breading to them, and the crab meat should be kept in big pieces. In place of saltines (the most common filler I found) I subbed Stoned Wheat Thins- not to be confused with Wheat Thins- since they are very similar to a saltine, only healthier. I liked that these were broiled, but you could also pan-fry if you prefer. We were very pleased with how these came out!

adapted from Maryland Crab Cakes III, allrecipes.com

1/2 cup crushed Saltines or Stoned Wheat Thins (around 10)

2 tbsp finely chopped onion

1/2 stalk celery, finely chopped

2 tbsp chopped fresh parsley

1/4 cup light mayo

1 egg, beaten

1/2 tsp prepared brown mustard

1/2 tsp worcestershire

1 tsp lemon juice

1/2 tsp Old Bay Seasoning

1/2 lb. lump crab

lemon wedges, for serving

Combine all ingredients except for crabmeat. Mix well. Gently add crab, taking care not to break meat up, and stir just enough to mix into cracker mixture.

Form into 4 patties and place on plate. Cover with plastic wrap and chill for a half an hour.

Preheat broiler. Transfer crab cakes onto greased baking sheet. Broil for 10 minutes on each side or until lightly golden. If crab cakes began to brown too quickly, place on lower rack. (I did 10 minutes on upper rack, flipped them, cooked them for 5 more minutes, and then placed them on lower rack for remaining 5 minutes.)