Maryland Crab Cakes
This past Labor Day Weekend, we threw our 2nd Annual Crab Fest, which was a blast. We had about 30 crabs leftover and obviously could not let them go to waste.
We spent a good solid 5 hours picking the remaining crab to ensure we got all the meat out and so that we could enjoy said crab meat the rest of the week. While there are 100 things to make with crab I’m sure of it, the most popular recipe I can think of is Crab Cakes. So, of course, I had to take my own stab at making my own, even though I may have made some for Edible last year (see here).
I used to hate seafood, mostly because I once thought I was biting into a mozzarella stick only to find out it was a fish stick and became instantly bitter.
Remember those? Do they still exist? ICK!
Any-who, I was anti fish for a while, literally would refuse it. Until crab cakes came along and I realized fish did not have to taste fishy. While many are packed with mayo and breadcrumbs, the best ones are mostly crab meat and taste like the Old Bay crabs we had at Crab Fest.
I’ve since gotten over my hate of fish (and now would argue I love fish), but still love a good crab cake. Today I present you with a gluten free version, that will be good for the fish lover and the occasional fish-tryer in your household alike.
Time for Some Crab!
I recommend putting these on top of a bed of lettuce as a salad or if you want to go crazy, make into a crab cake sandwich. Or, better yet, eat as is 🙂
Find your local fishmonger and either buy a bushel of crab (to share with 500 friends) or find a can of lump crab meat, you won’t be disappointed.