Crab Cakes: Make the Takeout
It’s crab season! From Alaska king crab to California Dungeness crab, it’s prime time now for crab lovers (the West Coast season peaks from now through January). You may be tempted to call your favorite seafood joint and get some crab cakes to go. But a lot of restaurants pad their crab cakes with bread crumbs, making it more of a bread cake. When you make your own, you can load them with crab meat.
What better recipe to try than one from the state that is as known for crab as it is for the Orioles? Maryland (whose season runs from the summer into November). These Maryland Crab Cakes do have bread crumbs, but crab is the star of this show. And all you need are some onion, mayo, parsley, Worcestershire sauce, mustard, thyme, and salt. Served with a salad and maybe a side of simple roasted fingerling potatoes, these crab cakes make your kitchen will feel like an authentic crab shack. And in less than a half-hour dinner is served.
Fresh crab is always going to be best, but you can also use frozen or canned crab meat in this recipe.
Get crabby with these recipes:
• Crab Appetizer Napoleons (Creamy crab salad tucked into a puff-pastry shell)