Best of the Bay Recipes – Crab Cakes
Capture the flavors and culinary traditions of the Chesapeake Bay
Crab Cake Recipe
The culinary traditions of the Bay Area have been shaped by the history of hundreds of years. It was 1607, when Captain John Smith first saw on the Chesapeake Bay, resulting in Jamestown, Virginia, the first permanent English settlement. From the writings in his diary, it is clear that these early settlers quickly recognized that they landed in a paradise ofWealth. Smith quipped in his journal that the fish were so numerous that it would be easy to catch "with our frying pans." The Bay was abundant with crabs, clams, oysters and fish – and the surrounding areas alive with wildlife.
But these early settlers were not the first to revel in its bounty. The Powhatan long inhabited its shores, and called them "Tschiswapeki" or the "great shellfish bay." The Native American women produced abundant crops of corn, squash, beans andarchaeological excavations of native villages discovered large quantities of shells revealed the Powhatan's love of oysters, mussels and other shellfish. From this history of the Chesapeake Bay regional cuisine has evolved.
Today, the Chesapeake Bay cuisine for its abundance of fish and seafood famous: Crab Cakes, Oyster Stew, Steamed Crabs, She Crab Soup, Crab Chowder, Baked Stuffed Rockfish, Oyster fritters and much more. These are the traditional culinary favorites prepared thoroughly and with pride.The "locals" are perhaps the best for their culinary love affair with the famous Blue Crab is known, can begin our exploration of the ancient cooking traditions of the Chesapeake Bay with the ubiquitous Blue Crab.
Crab Cakes Recipe
There are dozens, perhaps hundreds of recipes for crab cakes – every crab-loving family has their favorites. What we imagine here, is made a simple, traditional and delicious recipe ideas using the finest grade crab meat.
1Egg
½ cup of finely broken cracker crumbs (use a high quality cracker with a delicate taste for the best results)
3 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
½ teaspoon freshly ground pepper
2 teaspoons Chesapeake Bay Seasoning (like Old Bay)
1 pound Jumbo Lump Crab Meat,
1 dash Tabasco (optional)
Jumbo Lump Crab meat should have very few pieces of the shell, but you should choose them carefully andRemove all the pieces you see (or feel). Handle the crabmeat gently as you do so. Place the shrimp in a large bowl and sprinkle fine cracker crumbs over them very easy to throw, until evenly covered the crabs.
In another bowl, beat the eggs and add flavor the mayonnaise, lemon juice, bay leaf and pepper. Wisk the ingredients together until the mixture is slightly frothy. The mixture over the crabmeat and gently throw casting until well mixed. Shape of the hand at Crab CakesSupervision is not over handle or pack too tightly – the cakes should be as relaxed as possible while still holding their shape. (If the cakes do not hold their shape, you can add additional cracker crumbs, but try to) you add as little as possible. This mixture) will yield 4 large crab cakes or 6 slightly smaller (8 appetizer size.
Sauté crab cakes in Extra Virgin olive oil until golden brown on both sides (8 to 10 minutes). You can also broil the crab cakes if you prefer 4 to 5 minutesboth sides until golden brown.
Serve with lemon slices or tartar sauce and enjoy!
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