I think just about everyone I know is ready for summer! Whether you are in the midst of bitter cold, blizzard after blizzard, or just sick of the gray, overcast days, finding anything that lights that craving for sunshine and warmth feels terrific! That’s how I felt when I found these Crocs online! Aren’t they cute? I realize they are a total 80’s throwback (hello walking shorts and Izod polo – yep, with the collar up!), but I fell in love with them!
During a recent visit from family looking to escape the damp cold, I tried to brighten their visit with a meal that sings summer’s song! Crab cakes just seems to fit the bill perfectly.
I’m a bit of a purist when it comes to crab cakes. Not too much filler. Don’t even think about red pepper, onion, or celery. Please don’t coat them in bread crumbs and then fry them in a ton of oil. And to the Company in Texas that put jalapenos in them, what were you thinking? This recipe is as pure as you can get. And served with a Key Lime and Capers tartar sauce, this dish brings the taste of summer to your lips and hopefully to your mind. Close your eyes and enjoy!
Simple Baltimore Crab Cakes
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning
- 1 pound crab meat (lump is best and delicately flavored, but pricey. I do half pound of claw, which is cheaper, but stronger in taste and a half pound lump)
- 20 buttery round crackers, crushed very fine
- Light oil for brushing skillet
In a bowl, mix together the mayonnaise, egg, mustard, Worcestershire, and Old Bay Seasoning. Lightly fold in the cracker crumbs and crabmeat. Be careful not to breakup the crab too much. Cover tightly and chill for at least one hour.
In a large skillet (I used a cast iron griddle) over medium heat, lightly brush with oil and allow to heat.
Using a 1/3 cup measure, scoop out crab into eight mounds. Lightly flatten on the griddle or skillet. Cook till nicely browned (about 3 minutes) and flip. Cook till lightly browned and crab is warm throughout (another 3 minutes).
Serve with tartar sauce on the side.
Key Lime and Caper Tartar Sauce
- 1 cup mayonnaise
- 1 teaspoon smooth Dijon mustard
- 1 small dill pickle (dried well and minced)
- 2 tablespoons key lime juice
- 2 tablespoons capers, dried and chopped
- 1/4 teaspoon finely grated key lime zest
- Salt and pepper to taste (you may not need salt as both the pickle and capers are salty already)
In a bowl, stir all ingredients together. Taste and adjust seasonings. Store in tightly covered container until ready to use.
Hope you enjoy! What makes you crave the flavor of summer?