We’re in Annapolis, MD on The Chesapeake Bay for the big sail boat show and already enjoying the amazing seafood that is harvested from North America’s largest estuary. Oysters, crab and shrimp top the list of swimming delicacies. And, the famous Maryland crab cakes are a perennial favorite. Here’s a really great recipe from the good folks at finecooking.com.
This crab cake is the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crab meat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab. Read more.
