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I am a long-time Patriots fan, as I have spent most of my life living in New England. However, my husband is from Maryland and, as such, is a Ravens fan. So, while my team wasn’t playing this past weekend, as they had a bye for the first round of playoffs, my husband’s team had a game to play on Sunday. Like any Sunday afternoon spent watching football, snacks make it better.
With a focus on Baltimore, I decided to give a couple of our appetizers a bit of a Mid-Atlantic feel. Thus, we had roasted broccoli that was tossed with Old Bay Seasoning. Of course, the other obvious appetizer to serve was crab cakes. I’ve learned over the past several years that there are many different ways to make crab cakes. Of the handful that I have tried, this recipe is the one that my husband felt was most reminiscent of the crab cakes that he ate in his youth. The rest of us also liked them, as they were heavy on crab and light on filling, producing a cake that truly tastes like crab.
- 1 egg white
- 1-1/2 Tb. mayonnaise
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- 1/2 lb. lump crabmeat
- 1/4 cup cracker crumbs
- In a large bowl, whisk together egg white, mayonnaise, Old Bay, mustard, and Worcestershire.
- Add crabmeat (checking carefully and removing any cartilage) and cracker crumbs. Stir until combined.
- Heat large frying pan over medium heat and add a small amount of olive oil. Scoop approximately 2 tablespoons of crab mixture, form into a ball, and gently press into a patty.
- Place in prepared pan. Repeat with remaining mixture.
- Cook for about 5 minutes, or until golden brown, and flip. Cook for an additional five minutes.
- Serve immediately.
- Makes 6 crab cakes.
