Anson’s American Treasures: There are times in life when a food experience becomes an everlasting moment of bonding. This is how I felt when I shared my first true Maryland Crab Cake with my daughter Hannah in Baltimore. After settling Hannah (then only 15 years old) into her summer dorm at John Hopkins University, we set out for dinner. With a teenage daughter, you get too few moments to sit and enjoy a meal together, and this particular one remains one of my most special ones. Bob and Mona created a great “no-filler” crab cake, spiced perfectly, with just enough egg and bread crumb to hold it together. The perfect portion that still creates perfect memories!
- 1 large egg
- 1 tablespoon mayonnaise
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pound lump crabmeat, drained
- ⅓ cup panko bread crumbs
- 1 tablespoon minced red bell pepper
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon canola oil
- 1 tablespoon butter
- Fresh lemon wedges
- Line a sheet pan with parchment paper.
- In a large mixing bowl, whisk together the egg, mayonnaise, Old Bay Seasoning, Dijon mustard, and Worcestershire sauce.
- Add the crabmeat, bread crumbs, bell pepper, and parsley to the bowl, and gently fold together to create the crab cake batter.
- Form the batter into 8 crab cakes, using about ⅓ cup of batter for each cake. Transfer to the prepared sheet pan. For best results, cover, and refrigerate for 1 hour before cooking.
- Add the canola oil and butter to a large nonstick skillet or griddle over medium heat, and bring up to a sizzle.
- Place the chilled crab cakes into the pan, and cook until golden brown, about 4 minutes on each side. Serve with fresh lemon wedges to squeeze over top.
HELPFUL TIP: Lump crabmeat is sold in refrigerated tubs in the seafood section of your grocery store. You should always carefully check for any pieces of shell before cooking with it.