General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsAprospos of the arrival of the most congressional women in history, I celebrate my favorite:
Senator Barbara Mikulski. I also celebrate Baltimore's favorite daughter, Nancy Pelosi.
We made these today after I got a great deal on some fresh, local jumbo lump, Chesapeake Bay crab meat. This recipe is so pure, basic, BALTIMORE. Its is quintessentially our great Senator - basic, pure and good.
Senator Barb's Crab Cakes
YIELD6 people
INGREDIENTS
Ingredients:
1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings
1 tbsp. snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce
PREPARATION
Directions: Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart. Broil the Crab Cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. Or saute: Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time. Serve at once with tartar sauce, mustard, or cocktail sauce on the side.
https://www.epicurious.com/recipes/member/views/senator-barbara-mikulskis-favorite-crab-cake-recipe-1234786
The best are about 95% crab meat. Those made with jumbo lump are the gold standard.
struggle4progress
(118,379 posts)I'm ready to swear the old folk I used to know used just egg and no breading at all for glue
Stinky The Clown
(67,841 posts)Look at this recipe. Very little bread. In my experience, having tried to omit the bread, you really can't. The crab meat is wet and gives off liquor. That's precious but needs a place to go in the recipe. Enter the bread. We have learned to use panic bread crumbs in place of bread slices. You use just enough to absorb the liquor. That comes with experience.
The mayo also serves as glue.
Another trick that works for us is to mix a pound of jumbo lump and a pound of regular lump. The two sizes tend to bind mechanically and help the whole thing hold together.
Go ahead. Buy a pound of crab meat and have a taste of the old days!!!!
struggle4progress
(118,379 posts)as part of the deal for the elders to make crabcakes
Stinky The Clown
(67,841 posts)That tradition continues!
The kids might even catch them and steam them before picking.
Ohiogal
(32,196 posts)I love crab cakes!
Havent had a decent one since we visited the Outer Banks of NC years ago.
Blue_true
(31,261 posts)ismnotwasm
(42,025 posts)But Im bookmarking this thread. I am so making those
Stinky The Clown
(67,841 posts)The crab meat is available frozen. We use it quite a lot since we can always have some available, not matter the season.
The harder part may be the Old Bay. That's made by McCormick now and might be widely available. The Wye River is pretty much local. A really great one is J.O. Also local but they do mail order. I just took two pounds of it to my son in Vermont. They can get crab meat but the seasoning is hard to find.
I think you can mail order J.O. here: http://www.jospices.com/index.php If you get it here, you want J.O. Number 1.
akraven
(1,975 posts)Skip the mayo unless you need it for binder (Eastern crab).
PSM: Do NOT try to grab an Alaskan King or Stone crab without gloves...
.and luck. Ditto Dungeness. Those suckers can BITE!
https://sciencing.com/types-crab-alaska-7821009.html