Skip to content


Now Simmering: Fried Matzoh     Supertasters     100 Ways to Use Bacon     Cannoli Cups    

I Have Crab Cakes, too. . . in Maine

Posted by on July 11 2008 in Recipe

100_3682.JPG

We may be famous for our lobstah up here, but I made some damn good crab cakes with some local Maine crab meat last summer that I’ve been meaning to share with you guys. I was reminded after the post a few weeks back. This is an alteration/combination of a recipe from my mom and some Old Bay inspirations. I didn’t have any Old Bay on hand, but I knew I wanted the flavor in there, so I looked up the ingredients and tossed in most of them proportionate to how much I like each spice.

These are wicked good, better than restaurant! Enough talk, recipe after the jump.

100_3683.JPG

Wicked Maine meets Maryland crab cakes

½ med onion finely diced
1 stalk celery finely diced
:sweat on low heat in a little butter and EVOO until onion is translucent, cool and mix in a bowl with, in approximately this order,
6 oz crab meat
1-2 T finely chopped fresh parsley
~1 T chopped fresh chives
dash of soy sauce
dash of (rice) vinegar
1 lg spoonful of mayo (I used vegannaise, because that’s what I had on hand)
a light sprinkle of all or some of the following:

-celery salt
-mustard
-cayenne
-allspice
-ginger
-cardamom
-paprika
-garlic (easy)
-other
-salt
-pepper

about 2/3 cup of fresh breadcrumbs, adjust for consistency
1 egg

:drop ¼ of mixture at a time onto a plate, form 4 patties and stick in the fridge for about 10 or 20 min.
:melt a little more butter and EVOO in your sauté pan, and fry on medium each side for about 5 minutes, until golden brown and crispy
:serve with a lemon wedges, or sauce of your choice

**Additionally on the plate is homemade gnocchi with browned butter, fresh basil and chives, s&p. I’ll try to post on that in the future ;)

You probably know that the ‘crabs’ we are joking about in the title are pubic lice.  People also can get head lice, and body lice (scabies).  Ever wonder why the only stay in one area?  Each type of louse has it’s own specifically sized claws to grasp onto the hair shaft, and they can only hold on to the type of hair they were made for.  So that’s why you can’t get ‘crabs’ on your head.  Good to know, right?

Related Posts Plugin for WordPress, Blogger...
Sponsored Content

6 Responses leave one →
  1. July 11, 2008

    daaamn girl, those are some spicy crab cakes. We better get that gnocchi recipe – sounds amazing!

  2. July 11, 2008

    oo..look nice !! I love crab !!
    Thanks for sharing !!

    Anyway, do you mind to do a link exchange with my Malaysia Food Blog ? ^^ Please leave a comment on my blog to accept ya..thanks !! Cheers !! ^^

  3. Coonass cook permalink
    July 12, 2008

    What sauce did you sreve it with it appears to be remoulade which is what I serve on mine at home although I enjoy either hollandaise or bernaise on mine when order them in resteraunts.

  4. Rooms permalink*
    July 12, 2008

    I honestly don’t remember what the sauce was. I think it was something left over in the fridge. They were better with just lemon. But Hollandaise sauce sounds delish on crab cakes!! I might or might not eat just about anything with hollandaise sauce on it, and lick the hot pan even if it burns;) Love it!

  5. BustDuster permalink
    October 9, 2011

    These cakes are amazing! Made them yesterday with Blue crab from Costco..Delicious Keeper recipe! Thanks!

Trackbacks and Pingbacks

  1. Summertime Recipes | Endless Simmer

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

Page optimized by WP Minify WordPress Plugin

Compression Plugin made by Web Hosting