Jane's Crab Cakes
Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that?
Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that?
- 4 tablespoons vegetable oil
- 4 tablespoons butter
- 2 large eggs
- 2 tablespoons dijon mustard
- 4 teaspoons worcestershire sauce
- 4 tablespoons mayonaisse
- 4 teaspoons drained horseradish
- 1 pinch salt and fresh ground pepper to taste
- 2 teaspoons old bay (generous)
- 1 dash (or 4) of tabasco
- 2 pounds lump or backfin crabmeat (well-picked for shell)
- 1/2 cup crushed saltine crackers
- Carbohydrate 5.95552916559028 g
- Cholesterol 122.910937504926 mg
- Fat 16.3384906278902 g
- Fiber 0.250625002635255 g
- Protein 3.85089062530246 g
- Saturated Fat 5.25166047018871 g
- Serving Size 1 1 Serving (169g)
- Sodium 247.228229226403 mg
- Sugar 5.70490416295503 g
- Trans Fat 1.02202046887004 g
- Calories 184 calories
Step-by-step
- In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
- Toss mixture gently with crab and saltines.
- Form the mixture into 3/4 inch patties.
- Refrigerate for an hour, if possible.
- Heat oil and butter until foam subsides.
- Saute cakes 6-8 minutes a side, until golden.
- Drain on paper towel.
- Enjoy!
Jane's Crab Cakes: A Taste of Home and the Maryland Shore
The aroma of sizzling crab cakes, their golden-brown crust yielding to tender, succulent crab meat, transports me back to summers spent on Maryland's Eastern Shore. It's a memory inextricably linked to my mother, a woman who, despite growing up in landlocked Oklahoma where home cooking wasn't a tradition, embraced the culinary delights of the Chesapeake Bay with gusto. She discovered a passion for cooking, driven by the need to nourish her three sons. Those summers, spent in a cozy house overlooking the water, became a crucible for her culinary creativity, and crab cakes were her masterpiece.
My mother wasn't one for fussy recipes or complicated techniques. She believed in simplicity, in letting the quality of the ingredients shine. For her, a crab cake wasn't about filling it with bread crumbs and fillers; it was about the pure, unadulterated taste of fresh Maryland crab meat, punctuated by the sharp bite of horseradish. And oh, that Old Bay seasoning! The perfect complement to the sweetness of the crab. She wouldn't tolerate anything less – a true testament to her unwavering belief in the power of simple, exceptional ingredients.
Her crab cakes weren't just a dish; they were a celebration of fresh seafood, of family gatherings, and of the joy of simple pleasures. Each bite was a story, a reminder of sun-drenched days spent on the shore, the laughter echoing across the waves, and the warmth of family gathered around a table laden with simple, yet profoundly satisfying food.
Now, years later, I find myself carrying on her tradition. Making her crab cakes is more than just cooking; it's a way to connect with her memory, to taste the love and dedication she poured into every meal she prepared. It’s a culinary time machine, taking me back to those magical summers on the Eastern Shore. The delicate dance of butter and oil in the pan, the irresistible scent of Old Bay and crab meat, all summon the ghosts of summers past.
The recipe itself is a testament to her philosophy: straightforward, unpretentious, yet utterly divine. It's about the freshest crab meat you can find, the perfectly balanced blend of spices, and the satisfying crunch of the saltines. And of course, the essential touch of horseradish, that unexpected zing that elevates the entire experience.
So, this isn't just a recipe for crab cakes; it's a recipe for memories, for connection, for the simple joy of good food shared with loved ones. It's a taste of home, wherever that may be. And for me, it’s a taste of those perfect Maryland summers, a legacy handed down from mother to daughter, one delicious crab cake at a time. The legacy continues, and I hope you enjoy it as much as I do.
More than just a meal, these crab cakes represent a culinary heritage passed down, a testament to the enduring power of family recipes and the simple joys of good food shared with loved ones. The simplicity of the recipe only accentuates the rich flavors of the Chesapeake Bay. Each bite is a reminder of the love and care that went into creating this cherished family tradition.
