This recipe is for classic Maryland
crab cakes. When my father was alive, every year he had received a big box of
fresh crabs from a dear friend from
Boston,
Massachusetts. His friend always
included a recipe for making what was called classic
Boston crabcake. It had only a very few ingredients
in this classic recipe. The freshness of the crabs was so fantastic that one
could almost smell the ocean. I could understand the reason why it was called
classic Maryland crab cakes
because the freshness of the crabs did not require too many ingredients, which
would ruin the taste of the crabs. It has been many years now since my father’s
passing and have not received the crabs from
Boston. Today, it has been just a flash of my
memory about making the crab cakes with my dad, so I decided to create this crab cake meal with just a few simple ingredients like the classic Maryland crab cakes recipe
send by my dad’s dear old friend. The crab used is not fresh like the ones that
he sent from
Boston,
but the memory is still so vivid in my mind.
Ingredients:
16 oz. crab meat
10 saltine crackers, crushed (about 1/2 cup)
1/4 cup panko
1 egg beaten
1/4 cup nonfat Greek yogurt (mayonnaise was used in the original recipe)
1 tsp mustard
1 tsp Worcestershire sauce
1 tsp old bay seasoning
1 tsp tabasco sauce
2 green onions (not in original recipe)
1/4 cup oil for pan frying
Directions:
In a mixing bowl, combine the crackers, panko, egg, yogurt, mustard,
Worcestershire sauce, hot sauce, and green onions and mix well. Gently add the
crab meat. Season with salt. Shape the crab meat into small patties (about 1 ½
in. thick).
In a skillet, heat oil and fry the crab cake patties (about
3 minutes on each side) or until golden brown.
Transfer the fried crab cake
patties to a serving plate and serve with some lemon wedges.
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