July in Maryland-you must have crab cakes, corn on the cob and sliced tomatoes for dinner!! Yummmm!!!
I grew up in Annapolis, Maryland. When I was about eight years old there was a crab house next door. It was started by one of the first African-American business women in town.
The Crab house steamed the crabs that were sold. There was a special blend of spices that were cooked with the crabs-I can still remember the aroma!! The women would pick the crabs, fingers flying to obtain the luscious crab meat. Crabs by the dozen or bushel, crab cakes and deviled crabs were sold. Deviled crabs were made with same the crab cake mixture –but much spicier, stuffed in a crab shell and then baked. The women welcomed me in to watch, teaching me much. There was much joy in Miss Gray’s crab house.
My crab cakes are good but I will never be able to equal the ones I ate as a child in that crab house while watching the women picking crab meat.
Kumama’s Crab Cakes
1 pound fresh lump crab meat
1/2 cup cracker crumbs or bread crumbs
1 egg- slightly beaten
1/4 cup mayonnaise (more if needed)
2 teaspoons Old Bay seasoning (or your favorite seafood seasoning)
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon chopped fresh parsley
1/4-1/2 teaspoon cayenne pepper, if desired
Canola oil for pan frying
Carefully remove all cartilage and any pieces of shell from crabmeat. In a bowl, mix together egg, mayonnaise, Old Bay seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat and cracker crumbs; mix evenly and gently. Shape into 6 cakes. Cover with plastic wrap and chill in refrigerator for at least one hour. This may be done several hours in advance or even over night. Sauté crab cakes in a frying pan until deep golden brown on both sides. Drain on paper towels. Crab cakes may also be broiled on greased sheet pan or cake pan until golden brown. Drain on paper towels. Make sure there is Old Bay seasoning on the table for those who want more spice.