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Old 01-22-2013, 11:32 AM   #28
Is lookin for wood to cook with.
Join Date: 05-09-12
Location: Baltimore

Jealousy is a bad color on a bunch of you.

For Baltimore, crabcakes without a doubt. Here is a recipe I got off a Baltimore Oriole message board that is real good.

Here it is folks..
Not all Crab Cake recipes are the same. Most of them resemble each other though. There is no "one" Crisfield Crab Cake recipe. It's just one I developed myself over time from eating so many crab cakes. I'm from Crisfield, so there wasn't much else to do.

Crab cake recipes are usually passed down through the generations and kept as family secrets so make sure you guys use it and give me some feedback. MMMMkay?

Big Snutchy's Crispy Crab Cake - I had to think of a name.

Ingredients -
1lb of Maryland Crab Meat. Lump is best but backfin is good too.
1 egg, beaten and set aside.
1/4c Mayo. You can also use miracle whip for the tangy zip.
1 tsp of yellow or brown mustard. Do not use dry.
1 tsp of Worcestershire sauce.
Salt and pepper to taste. But if you wan't to get technical you can do a 1/2 tsp of each.

Now for the secret ingredient.. Drum roll please......... Ritz Crackers. Yep, I don't fool with bread crumbs, bread slices, saltines, or panko. Ritz Crackers is how I roll. Take a rolling pin or do it by hand. Just crush em up real fine to make 1 cup.

Ok, now on to the mixing. Pay close attention.

Mix the Ritz Cracker crumbs, mayo, mustard, worcestershire sauce, salt, pepper, and the beaten egg together.

Now for the crab meat. You should probably use the handle of a wooden spoon for this. The object is to keep the lumps together and not mince the crab meat up so do it gently.

After its all mixed up form it in to patties. Generally this makes 6. If you have more then that just remember that they will cook down and become smaller. So try for 6.

Once you have the patties formed, stick them in the fridge for about a half hour to stiffen them up a bit so they dont break apart during cooking. You don't have too though.

Warm the frying pan up to a good medium-high heat. You can use either butter or oil to cook them.

Just before you put each one in the pan sprinkle just a little bit of flour on one side and then put that side down in the oil. Cook for about 4 - 5 minutes on each side or until golden brown. It depends on the heat of your pan. Just before you flip, remember to sprinkle a little flour on it.

There you go folks. Give me some feedback once you try it. Also, I know that the recipe doesn't call for any Old Bay. I think it takes away from the taste of the crab and most recipes don't call for it. But you can add as little or as much as you want too.

Or as mentioned, Pit Beef. Pit Beef stands around here just open the meat and throw it on the pit. Grab a good roll, onion and fresh horseradish and you got your self a Baltimore tradition.
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