How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, June 5, 2017

How a Marylander Makes Crab Cakes

We love crab cakes, but rarely get to enjoy them. We will only order crab cakes when we are in Maryland because Maryland knows from crab cakes. If you are at a restaurant that is not in Maryland and the menu says "Maryland style crab cakes" do not order them. Real Maryland crab cakes are made with lump crab meat, and lots of it. What is generally served in states Other-than-Maryland (OTM) is some kind of soggy cracker slab with essence of crab.

Phillip's restaurant  makes a frozen prepared crab cake available in some grocery stores that is close enough to what we can get when we dine there that we can sometimes enjoy a taste of Maryland without having to travel there. We have also attempted to make crab cakes ourselves from scratch on a few occasions, but were never satisfied with the results. I decided to give homemade crab cakes another try, though, when I saw this recipe from Old Bay. Old Bay is as much a part of Maryland as are crab cakes themselves. And we recently discovered that our favorite fishmonger carries canned lump crab meat (although it is from China, not Maryland). These are really easy to make. Note that the recipe calls for one pound of lump crab meat, and that this ingredient dominates the others. It constitutes not just simply a plurality, but a clear majority of the ingredients.

The recipe makes four crab cakes and calls for either boiling or frying. I made two at a time. For the first meal I used the frying method, and broiled for the second batch a few days later. I had a definite preference for the broiling, and it was quicker (although neither method takes much time) However, both versions turned out a bit drier than I would have liked. More experimenting is in order.

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