The Chesapeake Bay Crab Cakes

ALL YOU NEED TO KNOW ABOUT CHESAPEAKE BAY CRAB CAKES

The culinary history of the Chesapeake Bay area commenced with the arrival in 1607 when Captain John Smith arrived and the establishment of Jamestown, Virginia, which was the very first permanent English Settlement. They were quick to recognize the abundance of fish, crabs, clams and oysters.

The Chesapeake Bay cuisine is now renowned and include such signature dishes such as Crab Cakes, Oyster Stew ( love this dish), Steamed Crabs, She Crab Soup (this is magnificent), Crab Chowder, Baked Stuffed Rockfish, Oyster Fritters and so much more.

The area also has an enduring culinary love affair with the Blue Crab. The Blue Crab has been a local staple long before the British arrived and the earliest known crab cake recipe is dated at 1660 in an cook book by the Briton Robert May.

Like most great seafood and other dishes, such as bouillabaisse, the crab cake had humble beginnings and was classed as peasant food. Somehow the crab cake as followed as people also developed and now the crab cake is a culinary art form.

ALL YOU NEED TO KNOW ABOUT CHESAPEAKE BAY CRAB CAKES

These days it’s important to understand the different types of crab meat that often make up a good crab cake and they include lump, backfin, jumbo lump, colossal and special. Claw meat is cheapest, followed by special, backfin and lastly jumbo lump is the premium grade

Both Colossal and Jumbo Lump crab meat are based on the very large size, the pristine white flesh color and the superb taste. The colossal and jumbo lump meat comes from the two large muscles that are connected to the crabs swimming fins.

Colossal, meaning very large, meat comes from much larger crabs than that from jumbo lump is taken. The advantage of using colossal and jumbo lump is that it is made of very large lumps and should never be broken up when used in recipes.

Lump crab meat is used where the culinary centerpiece of any dish is the crab meat. The delicious sweet flavor and large lumps allow a person to really savor the delicate crab taste. Lump crab meat is actually a combination of broken jumbo lumps along with the whole body meat that is extracted from the crab shell.

Backfin is a blend of the broken pieces of jumbo lump meat and special grade crab meat and is actually one of the most economical ways to make really nice crab cakes.

Special crab meat is considered the most versatile grade of crab meat and also suits the crab cake perfectly.

Claw Meat is picked from the swimming fins of the crab, along with leg meat and is a browner colored meat with a stronger flavor. I know folk who like this in their crab cakes

ALL YOU NEED TO KNOW ABOUT CHESAPEAKE BAY CRAB CAKES

INGREDIENTS Serves 6

2 pounds lump Chesapeake Bay Blue Crab meat

1/3 cup mayonnaise use low fat or homemade

1 1/2 tablespoons Dijon mustard

2 extra large eggs lightly beaten

2 tablespoons lemon juice freshly squeezed

1 teaspoon seafood seasoning

1/2 cup fresh bread crumbs

2 tablespoons fresh parsley finely chopped

2 tablespoons green onions finely chopped

1 teaspoon lemon peel finely grated

1/8 teaspoon cayenne pepper

1/4 cup all-purpose flour

1/4 cup clarified butter or peanut oil

METHOD

Step One place the mayonnaise, mustard, eggs, lemon juice, seasoning, bread crumbs, parsley, green onions, lemon peel and cayenne pepper into a large bowl and then mix gently and combine all the ingredients well.

Step Two Season to taste with salt and fresh ground pepper.

Step Three Gently fold in crabmeat and take care not to break up any lumps

Step Four Divide the mixture into 12 portions and then gently form individual crab cake patties. Lightly coat each in flour and shake off any excess.

Step Five Sauté in clarified butter or alternatively use peanut oil until they are golden brown on each side. Th perfect Chesapeake Bay Crab Cakes

ALL YOU NEED TO KNOW ABOUT CHESAPEAKE BAY CRAB CAKES

INGREDIENTS Serves 6

1 pound Jumbo Lump Crabmeat Picked over for shell

3tablespoons mayonnaise low fat type

1 egg

½ cup Saltine or Soda Crackers finely broken up

2 teaspoons Old Bay Seasoning

1 tablespoon lemon juice fresh squeezed

½ teaspoon Black Pepper freshly ground

1 dash of Tabasco Sauce (optional)

METHOD

Step One Place the crabmeat in a large bowl. Sprinkle the fine cracker crumbs over the crab meat and fold together very gently until the crab meat is evenly coated.

Step Two Whisk the egg in a second bowl and then slowly add in the mayonnaise, lemon juice, Old Bay seasoning and the ground black pepper. Whisk until the ingredients are slightly frothy.

Step Three Pour the mixture over the crab meat and cracker mix and gently fold together until it is well combined.

Step Four Gently form the crab cake patties by hand, and do not over handle or pack the mixture together too tightly.

Step Five Gently sauté the crab cakes in Extra Virgin Olive Oil until they turn golden brown on both sides, and then enjoy your Chesapeake Bay Crab Cakes

ALL YOU NEED TO KNOW ABOUT CHESAPEAKE BAY CRAB CAKES

INGREDIENTS

1 pound backfin crabmeat

½ cup soft bread crumbs

1 tablespoon onion minced

1 tablespoon green bell pepper finely chopped

1 tablespoon fresh parsley finely chopped

¼ cup mayonnaise low fat or home made

1 egg

2 teaspoons Worcestershire Sauce

2 teaspoons lemon juice freshly squeezed

1 teaspoon prepared mustard

½ teaspoon salt

¼ teaspoon white pepper

Vegetable oil for frying

METHOD

Step One Place the crabmeat into a large bowl and then add in the bread crumbs, onion, bell pepper and parsley.

Step Two Mix the remaining ingredients except the cooking oil in small bowl and stir together well

Step Three Pour the mayonnaise mixture over the crabmeat mixture and gently combine all ingredients ensuring no large lumps of crab meat are broken up

Step Four Form the crab cake mixture into 6 large patties. You can also make a lot of 12 or more smaller sized ones.

Step Five Cover the bottom of a heavy frypan or skillet with cooking oil and heat over a medium heat.

Step Six Add in the crab cakes and gently sauté for 10 minutes until golden brown on the bottom, then carefully turn over and cook the other side.

Step Seven If broiling preheat the broiler and place the crab cakes on a broiler pan, and place about 4 to 6 inches below the heat for 10 minutes, turn halfway through the cooking. Then you have your lovely Chesapeake Bay Crab Cakes reday to enjoy

Click on this link to find out more about eating crabs. Eating and Cooking Crab Cakes and all you need to know.

The Chesapeake Bay Crab Cakes