The King of Maryland and…

… Crab Cakes Wear the Crown

Something In The Air

Ah, seafood. There’s nothing like digging into an absolutely fresh batch of anything caught that day and just off the heat. Something in the bracing ocean breezes just makes everything taste better! And a plate full of rich, savory Maryland crab cakes is just about the definition of seafood nirvana.

Not everyone has the benefit of the Atlantic Ocean in their backyard for ambiance; that doesn’t mean that the wonder of a home-cooked seafood meal is lost to the landlocked. With a tiny bit of effort, anyone can create an amazing meal- you just have to be patient and not be afraid to get your hands dirty. I bet you can already taste those crab cakes, so strap in, get your skillet, and put some sea chanteys on the radio. We’re going coastal!

Fresh, Fresh, Fresh! Or Not…
Hands down, the best bet for crab is fresh. This is true for any fish or shellfish- but not everyone can afford to mortgage their homes for supper, so canned lump crab is acceptable. The end result is so awesome either way, you’ll be planning your next batch before the supper dishes are washed. What DOES make a massive difference (and is incredibly cheap to boot) is homemade mayonnaise. Wow, you say, you can make mayonnaise at home? Yup. And along with being inexpensive and simple, it blows store-bought mayonnaise out of the water. But again, standard mayonnaise will work just fine, and save you a small (delicious, world changing) step.

So let’s get this kitchen party started.

Hilda’s Homemade Mayonnaise
Hilda was my in-law’s neighbour from coastal Nova Scotia. She was about a billion years old, knew every neighbour and their history, and ruled with a (sweetly) iron fist. She was also an unparalleled cook- and before I moved away I wrested from her the screw of her amazing mayonnaise. Creamy, tangy, perfectly sweet yet subtle- it made the stuff you buy in a jar seem like spackle. Enjoy the delicious, benevolent tyranny of Hilda in each drop of this condiment of the gods.

Ingredients:

• 1 tbsp flour (can use gluten free flour or cornstarch dissolved in 1tbsp milk)
• 1 tbsp dry mustard
• 1 cup white sugar
• 2 eggs, lightly beaten
• 1 cup milk or half and half, heated
• ¾ cup vinegar, warmed
• 1 tbsp butter
• ½ tsp salt

Directions:

Mix flour, mustard, sugar, and eggs in a small saucepan over medium heat. Stirring constantly, cook until thickened- about 10 minutes. Slowly pour heated milk into egg mixture, stir and cook until thickened again (2-3 minutes). Add In hot vinegar, mix thoroughly, and remove from heat. Stir in butter while cooling. Let rest, refrigerated, at least 1 hour until set. Store in an airtight container for up to 1 month.

Maryland Crab Cakes

Don’t let the beauty of these yummy things deceive you. They are simple to make. You can do this. This is YOUR seafood kitchen of awesomeness. Dive in and take the helm.

Directions:

1. 1 lb lump crabmeat- fresh or canned, picked over for shell fragments and cartilage
2. ¼ cup crushed saltines or gluten free breadcrumbs
3. 2 eggs, lightly beaten
4. ¼ cup Hilda’s Homemade mayonnaise (or store bought)
5. 1 tsp Old Bay Seasoning
6. ¼ tsp ground black pepper
7. 2 tbsp Worcestershire sauce (or gluten free soy sauce)
8. 1 tsp dry mustard
9. 1 tbsp minced fresh chives (optional)
10. Lemon wedges
11. Oil for cooking

Mix eggs, mayonnaise, Old Bay Seasoning, pepper, Worcestershire sauce, and dry mustard together until smooth. Stir in crushed saltines until well mixed. Using your hands, work crabmeat into mixture, breaking up the largest chunks. Shape into 8 round patties about 1” thick.

Heat 2 tbsp oil in a large cast iron skillet over medium- high heat. In batches, sauté cakes about 5 minutes each side until deep golden brown and warmedthroughout. Blot on paper towels. Serve with tartar sauce and go to go. Lemon. Serves 3-4 people.

by LA DiNardi