Here yee here yee: on this day, that is the 5th day of May in 2014, I do declare it be required by law, that if one finds oneself in the great Old Line State of Maryland - or nearby vicinity - that they, being of sound mind and spirit, MUST consume Maryland Crab Cakes!! Show of hands?
We spent a week in Cherry Hill Park - the closest campground to the nation's capital. Cherry Hill Park has its own metro stop; the bus shuttles you down to the train - the train zips you into the Capital City - the Capital City produces many complex feelings and emotions.
You are enamored, you are enraged, you are overwhelmed, you are enlightened, you are outraged; you are just in awe of the tumultuous history that shaped this nation. You, in turn start speaking in politic-riddled, regulation-fabricating-jargon......and you want to make crab cakes. There is so much to see in DC, we could have spent MONTHS trying to see everything on our list. We rode the shuttle and the train every day into the city, walked around for hours, then returned exhausted to the comforts of the campground.
This was such a nice way to see DC, having to drive into the city (that you're really not familiar with) and dealing with traffic, parking, directions, maps, GPS, etc - fuggetaboutit! Get yourself a tent, or a camper, or stay at one of the cabins and let metro do the driving. Call Cherry Hill and book a site, or rent a cabin, cottage, or trailer!
On our last day we spent the morning in the laundromat (19 washers, 20 dryers!), located by the in ground swimming pools and the Star Cafe (yes, they have a cafe!). The showers in this building were exceptional; new and spotless! There was also a sauna...but we didn't use it. To see the other amenities available at Cherry Hill click >>> here <<<.
Our treat for laundry completion: Crab Cakes, Potato Salad, and the first official corn-on-the-cob of the season! These were easy to make; make them a little ahead of time, they require 3 hrs to set up in the fridge before you shape and fry them. We like to put tartar sauce on our seafood, it's our thang....some people serve crab cakes with cocktail sauce, we're not fans of it - so tartar it is!
You don't have to be in Maryland to make these, but if you are, then you should....and if you're not in Maryland, one bite of these will have you thinking that maybe you should be!
Maryland Crab Cakes, adapted from finecooking.com
makes 4 servings
1 pound lump crab meat
1 1/4 cups fresh breadcrumbs**
1/4 cup mayonnaise
2 tsp Old Bay Seasoning
1 1/2 tsp Dijon mustard
2 tsp fresh squeezed lemon juice
1/2 tsp Worcestershire Sauce
1 TBS chopped flat-leaf parsley
2 TBS butter
1 TBS olive oil
Drain the crab and pick through to ensure there are no shells, put in a mixing bowl and set aside. In a small bowl whisk the egg, mayo, mustard, old bay seasoning, lemon juice, and Worcestershire sauce. Pour over the crab, fold in breaking up any large pieces - do not over mix. Add breadcrumbs and parsley, continue to gently fold the ingredients together - again, over mixing will make everything mushy. Cover with plastic wrap and refrigerate for 3 hours.
Shape the crab mixture into 8 patties, about 1 inch thick.
Heat butter and olive oil in a large nonstick skillet over medium heat - when the butter starts to get melted, white and frothy add the patties into the pan. Cook for 5 minutes, flip (being careful to to break the patties) and cook the other side for an additional 5 minutes or until both sides are well browned and crispy.
Serve immediately with lemon and tartar.
**to make fresh bread crumbs, pulse soft white sandwich bread in the food processor until finely chopped. This can also be done by hand (which is what I did), it's a little time consuming this way, but can be done!
Please visit my LINK PARTY page to see where I have shared this post.