Recipe courtesy of Chef Craig Sewell, of A Cook’s Cafe in Annapolis, Maryland.
The Chesapeake Bay, the largest estuary in the United States, has provided a livelihood for watermen since colonial days, as well as a delicious platform on which to build the local cuisine. It’s been said that no one in colonial Annapolis could go hungry, blessed with the bounty of the Chesapeake and rich, fertile land.
Modern day visitors to the city can experience local fare at the very inns and taverns some of the founding fathers did. In addition to fresh blue crab, Chesapeake oysters and other seafood, must-eats include popovers and Smith Island cake, washed down with a refreshing craft beer.
Create your own Chesapeake Bay culinary experience at home with this quick and easy Crab Cake recipe.
- 2 pounds fresh jumbo lump crab (Maryland Blue)
- 1 pound fresh claw meat (Maryland Blue)
- 3/4 cup rice flour (white or brown)
- 2 eggs
- 1 tablespoon dry mustard
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon old bay
- 1 cup mayo (fresh, if possible)
- Blend wet ingredients with whisk.
- Add dry ingredients to wet mixture and whip until smooth.
- Fold crab into the other ingredients.
- Portion with a scoop, ensuring cakes are packed tightly.
- Sauté in butter until lightly golden on one side (about 4-5 minutes).
- Flip over and avoid patting down for a few moments, allowing egg and rice flour to set.
- Gently pat to even out, cooking another 4-5 minutes until golden.
- Serve warm with sauce of your choice.