Crabs are generally in season from April until November so now is a great time to eating these tasty crab cakes. We have a traditional american recipe here, where crab cakes are very often associated with Maryland, Baltimore and the Chesapeake Bay area. With a plentiful supply of crabs in the bay variations of this recipe have been popular since colonial times.
About Our Crabs
The most commonly eaten crab in the UK is the common edible or brown crab they can weighs up to 3kg. They contain plenty of sweet, succulent flesh. Female or hen crabs are said to have sweeter flesh than males but the males or cock crabs tend to have more white meat. Our crabs are delivered live and are prepared in our shops so what you see on the counter will be really fresh.
You can by crabs from our shops whole or as already prepared crabmeat.
The quantities here will produce 8 patties – serving 4 people. Allow about 30 minutes for the preparation and 15 minutes for cooking.
Maryland Crab cakes Ingredients
500g fresh white crab meat from Walter Purkis & Sons
50g of crispy breadcrunbs “Panko” or use crackers finely crushed
1 egg
2 tbsp mayonnaise
1 tsp Mustard powder
1 tsp Worcestershire sauce
1 tbsp lemon juice
2 tbsp chopped parsley
Salt and freshly ground white pepper
30g Melted (clarified) butter
Cooking Method For Maryland Crab Cakes
If you choose the cracker version a good way to crush them is to place them in a plastic bag before you apply the rolling pin.
With crab meat in a bowl and add in just enough of the cracker/crumbs to absorb any moisture. You might not need to use all the of the crumbs depending on the amount of moisture in the meat.
Next in a separate bowl whisk in the mayonnaise, mustard, lemon juice, Worcestershire sauce and seasoning to the egg.
Stir the egg mixture into the crab meat do this carefully so as not to break up any of the larger crab pieces. Add in the chopped parsley.
Divide the mixture and shape into 8 patties. (Avoid them being too chubby as the outside will burn before you have cooked the middle). Cover with cling film and place them in the fridge to firm up for at least an hour.
Use melted butter for frying. (Melting gently first allows you to remove the white milk solids that might burn – clarified butter). Using a large pan fry the patties cooking over a medium heat for 2–3 minutes on each side until crisp and golden.
Serve right away with a little salad and mayonnaise.
