The mid-Atlantic coast is a region filled with fishing boats, oyster roasts, rolling tides, bald eagles and lighthouses – the whole picturesque nine yards. I was lucky enough to grow up on the Potomac River, which is inside the Chesapeake Bay watershed. This means crab feasts and crabcakes were normal, everyday events for my family. I even went crabbing with crab pots and little fish as bait. It was just part of life for those of us who grew up on the coasts of Virginia, Maryland or Delaware.
As I thought about creating a crabcake recipe to share with you, I knew I wanted to make Maryland-style crabcakes. Other crabcakes contain a lot of filler ingredients to help the patty stick together, but here in the mid-Atlantic, we prefer the opposite. The crab meat takes center stage (as it should!) and everything else in the cake is just a compliment. A little mayo, mustard and herbs and spices for flavor, an egg and a touch of flour for binding. The cakes are then broiled for a quick and easy meal fit for a king.
The Creamy Herb Sauce on the side is equally delicious, so make sure to save any extra for later. It makes a great salad dressing, veggie dip or sauce for seafood, chicken or beef.
- 1 large egg
- 3 Tablespoons mayonnaise
- 1 Tablespoon brown mustard
- 1 Tablespoon all purpose flour
- 1 teaspoon seafood seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat
- 1/4 cup chopped parsley
- 1 small shallot, minced
- 1 garlic clove, minced
- Creamy Herb Sauce (recipe follows)
- Beat egg, mayonnaise, mustard, flour, seafood seasoning, salt and pepper until well blended.
- Stir in crabmeat, parsley, shallots and garlic until crab is coated with mayonnaise mixture.
- Preheat toaster oven on broil.
- Place 1/4 cup crab mixture on broiler pan; lightly press down. Repeat with remaining mixture. (these crabcakes are delicate and don't have much filler)
- Broil crabcakes 8 minutes, turning once.
- Serve with Creamy Herb Sauce.
- 1 cup mayonnaise
- 1 cup sour cream
- 1 Tablespoon lemon juice
- 1 package (0.75 oz.) fresh chives
- 1 package (0.75 oz.) fresh dill
- 1/2 cup fresh parsley, tops only
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Place mayonnaise, sour cream, lemon juice, chives, dill, parsley, garlic, salt and pepper in blender jar.
- Cover and blend until mixture is creamy.
- Refrigerate until ready to serve.
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