MARYLAND IS FAMOUS FOR ITS SUPERB CRAB CAKES.
They are seasoned with the distinctive flavours of Old Bay spice blend, which is produced by McCormick s and available online from specialist suppliers. If you can t source it. make a simple version using equal amounts of ground bay leaf, mustard seeds, black pepper, ginger, cinnamon and celery salt. Make extra, store in an airtight jar and use to sprinkle onto other seafood dishes.
SERVES 6
- 500g white crabmeat
- 1 small onion, peeled and finely chopped
- 1 celery stick, trimmed and finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 medium egg, lightly beaten
- 1 tsp chopped flat-leaf parsley
- 1 tbsp Old Bay seasoning
- about 50g fresh white breadcrumbs vegetable or groundnut oil, for frying
To serve:
- mayonnaise
- lemon wedges
- salad leaves
Pick over the crab meat and discard any fragments of shell. Put the onion, celery, mustard, mayonnaise, Worcestershire sauce, beaten egg and chopped parsley into a bowl and mix well. Add the crabmeat and Old Bay seasoning and mix until evenly combined. ; Finally, incorporate 3-4 tbsp of the breadcrumbs – ! enough to obtain a firm mixture.
Cover with cling film and chill for at least 30 minutes to allow the mixture to firm up slightly.
With damp hands, shape the mixture into 6 or 8 neat patties. Heat a thin layer of oil in a large frying pan over a medium heat. Fry the patties for about 2-3 minutes on each side, until golden brown. Remove and drain on kitchen paper.
Serve the crab cakes hot with mayonnaise, lemon wedges and salad leaves.
