March, 30, 2014: So it’s been a few days since I updated our dinner posts. For that I’m sorry. My daughter had been sick and then it just ran one by one through all of us. As the exclusive cook in our home, dinners just became fast and easy things I could throw together quickly, and more eating carryout than we usually do in a month. But today everyone is healthy and fine again
So tonight it was crabcakes! We do live in Maryland after all. I would love to say this is an old family recipe. I’ve certainly made my fair share of crabcakes working my entire life in Maryland restaurants. But the truth is, at home we use the recipe on the Old Bay can! We’ll through in a dash of Worcestershire and a squeeze from a lemon, substitute mustard powder for prepared mustard and either crushed Ritz crackers or Panko for the bread. But essentially, it’s Old Bay’s recipe. And no, you CAN’T make Maryland Crabcakes without OLD BAY! Accept no substitute.
This is the recipe as it appears on the Old Bay can:
Ingredients
2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 pound lump crabmeat
Directions
In a large bowl, mix bread, mayo, OLD BAY, parsley, mustard and egg until well blended. Gently stir in crabmeat. Shape into 4 patties.
Broil 10 minutes without turning or fry until golden brown on both sides. Sprinkle lovingly and liberally with OLD BAY. Smile. Serve.