The Lenten season has begun and that means no meat (only fish) on Ash Wednesday and the next few Fridays from now until Easter Sunday. Instead of the usual frozen fish sticks or fish sandwiches from the drive thru window of a fast food joint, consider making these tasty Maryland Crab Cakes.
Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful. Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.
If you happen to live near the coast, you obviously will have greater access to fresh crab meat. But living in the Midwest, you will find lump crabmeat is available in the seafood sections of most supermarkets across the country.
This recipe for classic Maryland crab cakes is true to the region, with ingredients such as Dijon mustard, Worcestershire sauce, fresh parsley and, of course, Old Bay seasoning--a signature spice blend of the Chesapeake area that brings out the natural flavor of seafood. Crab cakes can be served as an appetizer or main dish; or put them on buns for crab-cake sandwiches.
Click here for the recipe!
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