Saturday, February 16, 2013
Although I’ve since crossed the Potomac, I’m a born & raised Maryland girl, and true to my heritage, I love me some crabs. I also love me some Ravens and wanted to do a Maryland-inspired post when they won the Super Bowl. It took me a few weeks, and the Super Bowl probably isn’t on most of your minds anymore, but this is my ‘Hooray, Ravens!’ celebration post. Even if you’re a 49ers fan and are hating the Ravens at the moment, I’d still recommend giving this recipe a try. I made this for Valentine’s Day, and Bryan dubbed it his favorite meal I ever cooked him.
I was planning to make traditional Maryland crab cakes, but Bryan suggested the addition of shrimp. It may not be very Maryland, but I liked the idea of this twist since I love shrimp too, and it has a second added benefit – more meat for less money.
I was not very exact in my measurements, so I apologize in advance if anything seems off. I think this is approximately what I used…
- 8 oz crab meat (Jumbo lump is the best. Jumbo lump is also crazy expensive. I usually just buy whatever’s on a good sale)
- 10 large shrimp
- 6 club crackers (you could also use other crackers or bread crumbs)
- 1 tbsp mayo
- 1 tsp mustard
- A couple splashes of Worcestershire sauce
- 1/2 tsp Old Bay (in my mind, Old Bay is what makes it a Maryland crab cake! You can make it without Old Bay, but it’s no longer Maryland style!)
- Dash of salt
|The crab mixture|
|Pre-cooked cakes – I sprinkled more Old Bay on top since I didn’t think they had enough (can you tell I like Old Bay?)|
|The cooked cakes|