Flag Stores In Maryland

Admin | November 30, 2011 | Comments Off

Flag Stores In Maryland

Flag Stores In Maryland

Residents of Maryland know that a good crab cake is easy to make but hard to come by. That’s because most restaurants use too many bread crumbs in their recipes, which drains moisture from the cakes and neutralizes the effect of the seasonings. For this version, be conservative with the crumbs and liberal with the jumbo lump crab.

How To Make A Genuine Maryland Crab Cake

Ingredients:

  • 4 tbsps bread crumbs
  • 1 pound jumbo lump crabmeat
  • 1 tablespoon steak sauce
  • 1 tablespoon dried basil
  • 1 tablespoon baking powder
  • 1 egg
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 tablespoon Old Bay seasoning
  • 4 tbsps Canola oil

Instructions:

  1. In a bowl, mix all ingredients thoroughly.
  2. Shape into small patties about the size of a hamburger.
  3. Add oil to large pan and set heat on high. Fry patties until they turn golden brown, pressing down on the tops occasionally to keep them packed together.

Tips For An Authentic Crab Cake

  • Serve with a few spoonfuls of tartar or cocktail sauce. Keep lemon wedges on hand to squirt additional juice on the crab cakes.
  • If you're cooking in the summertime, boil corn on the cob as a side dish. Marylanders often eat crab dishes with corn and generous amounts of butter.
  • If you have leftover crab mix, cover it and store in the refrigerator. You can use as the basis of other great crab dishes—like Crab Imperial and Crab Ball Hors D'Oeuvres.
  • Make sure to buy genuine crab—not imitation crab meat. Genuine crab is gray, spongy and juicy, whereas imitation meat is dry and colored red and pink at the edges.
  • If you can't find Old Bay near your home, use a local brand of seasoned salt. Most varieties are very similar in composition to Old Bay.
  • Learn to tell the difference between jumbo lump and backfin crab meat. Though both can be used in this recipe, jumbo lump meat is fatter and produces meatier crab cakes.
  • For a healthier crabcake, eschew the canola oil and bake them for half an hour. Use a shallow pan and set the oven at 325 degrees.
  • If you have fresh parsley, dot the cakes with a small sprig each before serving. You can also top them with spoonfuls of tartar sauce and then add the parsley.
  • When frying, watch the cakes carefully. Once the undersides begin to harden (you'll know because black flakes appear at the bottom of the pan), flip them over and scrape off any residual crab mix.
  • If the patty mix won't stick together, add a small amount of milk. Stir, try to make a patty again, and add more milk as needed.