Caching Crab - 02

To introduce the delicacy of Maryland Blue Crabs one cache at a time across the North American Continent and Overseas.

Maryland is renown for its treatment of Blue Crabs in a number of recipes with one of the main spices being McCormick's Old Bay Seasoning. McCormick's headquarters is in Baltimore, MD, so where else would the native spice have its home. Named for the Chesapeake Bay, Old Bay Seasoning imparts a unique flavor unlike any other. And crabs, well they're served any number of ways: steamed in beer (my personal favorite), hard fried, soft shell, fritters, crab cakes, stuffed, and both Maryland style crab soup, and cream of crab soup (just to mention a few). Here's a recipe for Maryland Crab Cakes. Show your friends you have that certain craboir faire with this one:

Ingredients:

• 1 pound Jumbo Lump Crabmeat (preferably backfin crab)
• 2 slices white bread, crusts trimmed
• 1 egg beaten
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon-style prepared mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Old Bay Seasoning
• 2 tablespoons butter

Preparation

1. Pick the crab meat to remove any remaining pieces of shell.
2. Pick bread into small pieces and place in a medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust

Additional Crab Recipies can be found with the following trackables:

TB8A6K9 - steamed crabs

TB6K58M - Softshell Crabs

TB8A6M6 - Maryland Crab Soup   

TB8A6M8 - Hard Shell Crabs                                                    -

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