TW Live

I grew up linoleum poor as I like to say (was born after the dirt floor period) but we always seemed to find a way to have seafood. My Grandmother taught me a lot about cooking. She made the best crab cakes when I was growing up. Now I make the best. I keep it as simple as possible and feel it is a sin to add anything but bread or cracker crumbs, egg, mayo and old bay. Anything else disqualifies them for me. The crab is the star and any other flavor beside Old Bay just competes and will steal the show.

For all of you that wants to duplicate Maryland family recipes (there is only one online that is worthy that I know of) but don't have the time, I suggest the following.

https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-crab-cake-classic-mix

$35 Old Bay Crab Cake Classic Crab Cake Mix, 1.24-Ounce Packets (Pack of 12)

https://www.amazon.com/Old-Bay-Classic-1-24-Ounce-Packets/dp/B0009PCP7C?th=1

1. Drain and remove any cartilage from 1 lb fresh (or canned) crab meat.
2. Mix 1 package crab cake classic with 1/2 cup mayonnaise in a large bowl. Very gently fold in crab meat. GENTLY! I form them into the cakes with the silicone spatula right in the bowl and slide them into the pan. My hands never touch them. You want to retain the lumps as much as possible and they absolutely should not look like hockey pucks or regular fish cakes.
3. Fry in little to no oil/butter mix (I use nothing because the mayo will act as an oil) until golden on each side.

I use a heavy non stick pan (Anolon Advanced, dishwasher and oven safe to 500 degrees, and impervious to metal utensils), and the only mayo allowed in our house is Hellmans, and sometimes I will cover the pan after flipping the crab cakes for the last two minutes which makes them super moist and fluffy. I have even gone from the stove top to the broiler right in the same pan. All of this can be done in any heavy cast iron or SS pan as well.

One pound of crab meat yields 4 cakes with the two of us. Mine are a tad larger than the wife's.

I promise this is as close as you can get to an east Baltimore kitchen from the turn of the century!

 

Camping

 

Very Nice! Thanks for sharing.

Not camping!

 

Is it winter yet?

 

Patricia needs to fix her name tag.

 

This will be me later on today, but I won't be able to share pictures until next week.....
#longcampingtripftw

 

She's a slacker.

 

Yea, you win!!!!!!

 

Man that sounds absolutely delicious!!
I got distracted and ended up going for a run and then ran some errands.. settled on a bbq Sammy and fried okra

 

still in Texas?

 

Sadly no. Start work tomorrow

 

heres the sheared lug, The shiny part is the punch I used to take out the stud. It was almost flush with the hub...the other studs were fine.

 

Trade Ya!!!!! BBQ anything and fried anything rules!!!!!! I like fried vegies too. Okra is very tasty.

 

Fried Okra has to be crispy

 

Those crocs are about to be a collectible

 

I know what I'm making later.

 

Expo crocs...

 

Hahahahaha wish I could trade. This was great but I can get it most any time .
Love fried veggies too

Absolutely and it was- came fresh from the grease to my table

 

Again, because the crab is such a delicate flavor, I eat mine plain. Maybe a little bit of yellow mustard on the plate off to the side and I put a trace on the fork with each bite. Nice fresh beefsteak tomatoes sliced with some mayo and old bay, and either a sweet slaw or french fries. Corn on the cob is great and then to finish off the meal, watermelon.