Maryland Crab Cakes

A month or two ago I spouted-off with my thoughts on crab cakes.  Since then, I’ve been feeling an obligation to come back with a cook.  We were traveling last Sunday, and by the time we got home there was no way I was gonna put together a Mother’s Day crab cake dinner - so tonight there shall be crab cakes!

I like to start with a blend of backfin and jumbo lump - tonight, it’s a pound of each.  There’s not much local yet, so here’s the very expensive crab.

I gently blend them together in a very large bowl, using my fingers, being careful to break-up the natural lumps as little as possible.  There was very little excess liquid in these, so no need to let them drain.  Here’s a recipe I stumbled on years ago that’s my starting point.  I cut back on the salt a bit, and make up the difference with Old Bay.  I only use about 3/4 of the bread crumbs, and go with a little extra mayo.

Once I’ve pulled all the ingredients together and have it mixed well, I GENTLY fold-in the crab meat - again, using fingers, disturbing natural lumps as little as possible.  I like to use a bowl to form the cakes - I found an ice cream sundae dish that worked perfectly - gently but firmly press the crab mix into the form.

These babies are about 6.5 ounces each.  Yup, I’m gonna cook them on the BGE - very carefully!  Will come back later with cook pics.