I think I can safely label these little guys “Maryland” crab cakes because, a) I live here, and b) my mom grew up in Baltimore and gave them the seal of approval.
Nothing worse than a crab cake that’s pretty much all bread, and the best cakes in town are just how they ought to be…patties made of, um, crab…and not a whole lot else to get in the way. Should be intuitive, I know, but…well, you know.
It’s borderline criminal that I haven’t posted in so long. School’s finally out for summer, though, and I can prioritize the blog again since every meal won’t be from the crockpot (or Chipotle). I’ll catch everyone up on the deets over the next few weeks. As per usual in my household, there are a lot of moving pieces at the moment (and another move). Both Ross and I have had exciting news in our respective professional lives but we won’t really know what’s happening big-picture wise until June, so while I can say we ARE re-locating later this summer , I still can’t say WHERE or WHAT either of will be doing with any certainty. Gotta love it. What I CAN say is that I’m ready to be settled, and I’m ready for a kitchen that’s bigger than my closet.
- 1 lb lump blue crab meat
- 1 stalk celery, finely diced
- 2 green onions (scallions), finely chopped
- 1 t dry mustard
- 1 egg, beaten
- 2 T arrowroot powder or tapioca starch
- 1/2 t paprika
- 1 T Old Bay
- Melted Butter
- Lemon Wedges
- Whisk the arrowroot powder and egg together to form a runny paste.
- Combine all ingredients except the melted butter and lemon in a large bowl, with the egg paste, and combine GENTLY with your hands.
- DO NOT overmix!
- Using handfuls of the crab mixture, form your crab cakes (mine were kinda between golf-ball and tennis-ball sized). Lay them on a parchment lined baking sheet.
- Bake at 375 for 20-25 minutes.
- Serve with melted butter and lemon wedges as garnish.