A solid recipe is like a little black dress - Crabcakes!


It can be dressed up or down,it can be made seasonal, convenient, occasion appropriate - it’s a keeper

This Crabcake is a Keeper!

My hope is to help people to feel confidence in the kitchen for their health and happiness.

My recipes will often fall into the “concept” category in their ability to morph into the meal you require for the occasion. I like to offer a mélange of options, variations, and suggestions for my “recipe concepts”. I have found that my students appreciate this approach, and are willing to experiment after gaining a base recipe an understanding, and the confidence to take chances, trust in the process, and move on from mistakes. Some find that they never make the same thing twice. Or they find a few great favorite versions of recipes that get visited over and over again.

Crab Cakes or Crab Balls

I’m a Maryland gal, and many will immediately want to know if I have a terrific crab cake recipe. I do! Another question is whether I’m the type of chef that shares recipes. I am! I always have been that way, and as a result, I am sharing my crab cake recipe with you here tonight.

This recipe can be made with any cooked and cleaned crabmeat. I usually use male Maryland Blue Crabs, and if I buy it picked and packaged, I will do either claw meat, or a combination of claw and lump. I happen to like the taste of claw meat, and as it turns out, it’s less expensive - woot!. When I’m cooking for anyone who may prefer to see the lumps, I often do half and half.

My photos show decent sized crab cakes that I shaped with a #10 portion scoop, and got 5 cakes from one pound of crabmeat. I make crab balls too, and use the size 40 scoop. They are always a huge hit! Even in Maryland, people’s eyes pop when they discover me pan frying up some crab balls!

Accompaniments abound! Dress with Mustard, Catsup, Hollandaise Sauce, Aioli, Poached Egg, Compound Butter. Serve on a Roll, English muffin, rice, Johnnycakes, wilted greens. HAve at Breakfast, Brunch, Lunch, Hors doeuvres, Appetizers, Dinner.

1# crabmeat, picked through

1/4 Cup mayonnaise

1 large egg, beaten

1 Tbs Mustard

1 Tbs Worcestershire Sauce

1/3 C Panko

2 Tbs Scallions, minced

2 Tbs Bell peppers or parsley, minced (yes, I know they’re very different. Just pick one, or something similar for interest)

Butter and Oil for frying (equal parts, about 2 Tbs each overall, but start with half that, adding as needed)

Combine all ingredients but the crab, butter and oil. Fold in the crabmeat. Portion and shape. Fry in medium hot butter and oil until golden brown. Serve immediately.


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