This is from my favorite copycat food blog Recipe Secrets - Ron Douglas. The recipe is in honor of my niece, Angie @ Ballard Boys. Angie is on her way to a big blogging boot camp in the next couple of weeks in Baltimore. I am so jealous! Maryland does have the best crab cakes in the world, but we will let her decide.
I hope I'm not going to make anyone mad or upset, like I really care, but I have had Red Lobster Maryland Crab Cakes and they don't even compare with this recipe. Do you know why? This recipe has no filler, none, pure crab meat and a little seasoning. That is just the way they are suppose to be made. You will never use another crab cake recipe.
Serve them a'la carte, in a sandwich or beside a salad.
Maryland Crab Cakes
1 pound limp crab meat, make sure you check for shells before preparing
1/2 teaspoon minced garlic
1 tablespoon minced onion
1 tablespoon minced celery
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup of bread crumbs
Salt and Pepper to taste
Olive oil for sauteing
In a bowl combine all ingredients, except the crab and bread crumbs. Mix the ingredients together and then carefully mix in the crab meat.
Spread out the bread crumbs on the counter. Roll crab meat mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1-inch thick by 3-inches in diameter. Refrigerate the crab cakes until you are ready to cook them.
In a skillet, heat about 2 tablespoons of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 6-8 minutes.
Angie, we will be awaiting your comments.