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Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s very important to use fresh, good-quality lump crab meat. What you’ll need To Make Maryland Crab Cakes I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. Live crabs, giant steamers-yikes! But I do often make crab cakes, which are just as delicious and easier to prepare (not to mention eat). I’d never attempt making steamed blue crabs at home. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern shore, where you can look out over the bay and put your feet in the sand. When you live in Maryland, eating Chesapeake blue crabs and crab cakes is practically a religion-and, in my family, we are all loyal devotees. Once you’ve combined all the ingredients together….then cover it and let it sit for a little while in the fridge! After an hour or however long you keep it in the fridge….take it out and form your cakes and then toss them in more panko and then cook them however ya like! We pan seared ours with a little bit of olive oil.Photo by Alexandra Grablewski (Chronicle Books, 2018) We like some pieces of the crab meat to be junkier and then some more falling apart too! If you have all your meat super thick like it is when it comes out of the container then your cakes won’t hold together as well. Once you feel its a good texture and mixed well then slowly add in little bits of crab meat and continue stirring it until everything is well combined and your crab meat is pulled apart a little bit more. Making your crab cakes is simple! Just add ALL of the ingredients above….EXCEPT for the crab meat itself and get it all well combined. 1 Tablespoon of freshly squeezed lemon juice (I probably used a little more than that because I’m obsessed with lemon ? ).Freshly Chopped Green Onion (we used about 1/4 Cup).Fresh Chopped Parsley (we used about 1/4 Cup).1 LB of Jumbo Lump Crab Meat (Blue Crab).
BLUE CRAB CAKES FREE
Here is our recipe below! Feel free to add a little less or a little more for your liking! Homemade Blue Crab – Crab Cakes To be honest, the mixture for making homemade crab cakes is super simple but the crab meat itself is what is expensive….but it’s worth it from time to time or for a special occasion. We went with 1 LB of Jumbo Lump Crab Meat packaged locally by Mattamuskeet Seafood in Swan Quarter, NC.
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So, the other day when we had that big afternoon thunderstorm coming our way (and Mack and I couldn’t hop in the boat for any fishing adventures) – we thought it would be a perfect time to finally make some crab cakes! ? We drove over to O’Neals SeaHarvest in Wanchese to pick up our Crab Meat. I guess because it’s not something that we typically try to catch a lot of and even if we did….lets be honest….picking all those crabs to have enough meat for a big batch of homemade Carolina Crab Cakes would take A LOT of time ? haha! Plus, we are so fortunate to catch a lot of fresh fish that we never felt the need to go out and buy anything else….but we finally decided to give it a go! I was so excited!! I couldn’t WAIT! Oh my goodness, I can’t believe this was our first time making homemade Crab Cakes! Y’all, they were SO DELICIOUS!! Crab Cakes have always been my favorite go-to order at a restaurant because it was the one seafood meal that I hadn’t ever spent the time making at home.