two slices bread, crusts removed
milk sufficient to moisten bread
one pound backfin crabmeat, picked through and cleaned
one quarter teaspoon salt
one teaspoon Old Bay Seasoning
one tablespoon baking powder
one tablespoon chopped parsley
one tablespoon Worcestershire sauce
one tablespoon mayonnaise
three to four tablespoons vegetable oil for frying
Since crabmeat bought in the store comes from crabs that are picked by people in a factory setting, clean crabmeat and pick through looking for any pieces of shell or cartilage. Pick over carefully to and try not to break up any of the large chunks of crab. The better crabcakes are those that have nice big chunks of crab meat visible on the outside.
Break bread into small pieces and moisten with milk; combined with the remaining ingredients and mix together well. Shape into four to six patties. Fry crabcakes in hot oil until browned; flip and brown other side.
Instead of frying, you may broil for about five minutes to each side; turning pver when one side has browned.
Serve with mayonnaise, tartar sauce or lemon wedges. Maybe served plain or on hamburger buns. Serve additional Old Bay Seasoning on the side.
This is the classic recipe for which Old Bay Seasoning was created. At the time of the creation of Old Bay Seasoning crabs we’re so abundant in the Chesapeake Bay that they were served in bars and given away for free. The saltiness of this crab seasoning mix helped bartenders to sell more beer. The seasoning doesn’t actually get into the crabs, but instead stays on the shell and seasons the crab meat indirectly by hand contact while eating the crabs. So a variation of this recipe is to add the seasoning as the crabs are removed from the pot and are still wet (remember a little goes a long way).
|Maryland Steamed Crabs
For each dozen crabs use:
2 1/2 tablespoons Old Bay Seasoning
3 tablespoon salt
water and vinegar
Use a large pot, such as a canner, with a raised rack in the bottom at least 2 inches above bottom of the pot (a round barbecue grill sitting on bricks or stones works well). Fill pot with equal quantities of vinegar and water to just below the level of the rack. Add craps to pot in layers, sprinkling each layer of live crabs*** with the mixture of Old Bay Seasoning and salt. Cover and steam until crabs or red, about 20 to 30 minutes. Serve crabs immediately. Because seafood spoils quickly, keep crabs warm in steamer or promptly refrigerate.
Serve steamed crab on a table covered with paper for easy cleanup and with plenty of cold beer. Melted butter seasoned with a little Old Bay Seasoning is often served on the side. Have plenty of paper towels handy.
***When adding crabs to pot, make sure the crab is alive. Crabs spoil quickly and any dead crabs should be discarded.
1 pound butter
1 1/2 tablespoons fresh lemon juice
1 tbsp minced onion
2 tablespoons Old Bay Seasoning
Softened butter. In a small bowl or a coffee cup, mix together the lemon juice, onion and Old Bay Seasoning. Place the butter in a small bowl and whip until soft and creamy. Add the lemon juice, onion and Old Bay Seasoning mixture slowly to the butter while whipping. Use immediately or will keep for three to five days in refrigerator.
Old Bay Butter is excellent on seafood, vegetables such as corn on the cob, with baked (or mashed) potatoes or simply as a spread for bread.