Love Maryland style crab cakes? An authentic Maryland style crab cake is all crab without any mashed potato filler. This summery treat sings with the flavour of crab seasoned with Old Bay seasoning and a touch of green onion. Nothing quite beats a real Maryland style crab cake.
There are some things are non negotiable with Maryland style crab cakes. Avoid using tinned crab, use fresh crab meat. Also Old Bay seasoning is a must. I picked up a canister in my US travels and truthfully it hasn't been used much because I only really think about using it for crab cakes but I'm sure that it has loads of other uses.
So now that I've been given the all clear for food I can eat seafood freely except for barramundi which I can do in a controlled setting at the allergist's. Still it had been a couple of weeks since I was given the all clear and I was too scared to do it in case something happened.
But I decided that perhaps the solution at least for my anxiety is to eat things just near the hospital. So one day, I took some crab cakes and sat near the hospital to eat them. It felt a bit strange but definitely not stranger than going into shock. And there was no need to enter the hospital which was a huge relief! I may get quickly tired of eating things in front of the hospital (the ambiance is missing a certain something) but for now, it's helping to relieve some anxiety!
So tell me Dear Reader, have you ever eaten food in a strange place? My friend once ate food in a bathroom! And have you ever tried Maryland style crab cakes? Do you have any Old Bay seasoning and if so do you have any suggestions on how to use it?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Maryland Style Crab Cakes & Jalapeno Mayonnaise
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes waiting time
Cooking time: 10 minutes
Makes around 8-10 crab cakes depending on size
For crab cakes
- 500g/1.1lb cooked crab meat (fresh not tinned)
- 1/3 cup finely chopped green onion
- 1 cup panko breadcrumbs
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Celery salt and pepper for seasoning
- Oil for frying
- 1/4 cup pickled jalapeno slices
- 1/2 cup mayonnaise
- 1-2 teaspoons lemon zest (depending on how lemony you like it)
- 4 cornichons
Step 1 - Drain the crab meat of any brine or water (ideally, it won't have much water at all). In a bowl mix the crab meat, green onion, panko breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, salt, pepper and Old Bay seasoning. Cover and refrigerate for 30 minutes to firm up.
Step 2 - Shape into small rounds, you should get about 8-10 crab cakes depending on the size you make them. Heat a little oil in a frypan and fry until golden. Turn over and fry on the other side.
Step 3 - To make the jalapeno mayonnaise, process the jalapeno slices, mayonnaise, lemon zest and cornichons. Serve with the crab cakes.