So here’s another one I never thought I’d try. Crab, fish, anything seafood really. But again, this is the year I’m branching out and trying new things so…Maryland Crab cakes.
This is another recipe that has now become a staple in our house. I actually read through several crab cake recipes before settling on this one. I figured if I was going to try it, it should be as authentic as possible and after reading this recipe, I knew this was the one.
This is simple to make and I followed some of the recommendations I read which was to include the extra Panko, one cup instead of a half, and 2 teaspoons of Old Bay Seasoning instead of 1. This was defiantly the right call because they turned out amazing! My husband would eat these every day if he could and for being a newer fish eater, I’d have to I agree. Don’t skimp on the crab either. It should be the lump crab meat and really take the time to sift through and remove any of the excess shells. This recipe called for a tartar sauce but I made a very simples garlic aioli instead and it paired perfectly with the crab cakes. If you’ve been on the fence about crab cakes, don’t wait any longer! Definitely give this one a try!