Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself.
Do-It-Yourself has never tasted so good as with this oyster stew. Oysters are also native to the Chesapeake Bay in Maryland and Virginia – and can be a hearty meal in itself. Ready to cook up a pot for the weekend? Here’s what it takes…
Ingredients:
Open Crab Claw
3 cans milk
1 gal whole milk
1 pint oysters
1 stick butter
1 bag oyster crackers
Directions:
Place the oysters and their juice in a pot with 1 stick of butter and bring it to a boil.
Let the oysters and butter boil for 10 minutes then add the milk.
Do-It-Yourself has never tasted so good as with these “substitute” crab cakes, or crabcakes. Budget a little tight this week, or local crabs not easily available, or (oh, no) someone doesn’t like blue crabs? These “alternative” poor-man delights are also known as “Tuna Cakes” can be a stand-alone favorite – served with crackers, on a roll or all alone. So, you want to fix up a few for dinner or lunch? Here’s what it takes…
Ingredients:
Maryland Crab Cake
2 cans tuna (White Albacore Tuna in Water is most popular for this recipe but you can use whatever kind of tuna you prefer)
1 egg beaten
1/4 cup mayonnaise
1/2 cup bread crumbs (use more if you prefer it to be a little drier)
1 tsp. garlic powder
1-2 tbsps. Old Bay Seasoning
1 tsp. of oregano
1 tsp. lemon juice
dash of hot sauce (try Franks Red Hot Sauce)
salt and pepper to taste
4 tbsp vegetable oil
Directions:
Heat 4 tbsp of oil in a frying pan set on medium heat.
Place all of the ingredients together & mix well. You may find it easiest to forget the spoon or spatula and get into you cooking by using your hands to mix the ingredients well.
Shape the tuna mixture into patties that fit nicely in the palm of your hand.
Place the patties in the hot oil and fry them for approximately two minutes on one side then flip it and fry for two minutes on the other side. It is very important to make sure each side is crispy before flipping the patties or removing them from the oil to prevent them from falling apart.
Remove the patties from the oil and lay them on paper towels to allow any excess oil to drain.
This recipe makes six Poor Man’s Crab Cakes.
Variations:
Use Panko, Ritz Crackers, Club Crackers, or any kind of cracker you favor, instead of bread crumbs.
These are also great, and healthier, when they are broiled!
This is a stand-alone favorite – can be served with crackers, on a roll or all by itself.
Do-It-Yourself has never tasted so good as with these crab cakes, or crabcakes, if you will. This is a stand-alone favorite – can be served with crackers, on a roll or all by itself. So, you want to fix up a few for dinner or lunch? Here’s what it takes…
Lump Crab Meat in a Crabcake
Ingredients:
2 slices white bread
2 tbsp mayonnaise
2 tsp Old Bay seasoning
2 tsp parsley
½ tsp yellow mustard
1 egg
1 lb crab meat
Directions:
Start out by turning your broiler on to med-high.
Remove the crust off the bread and either eat it, give it to the dog, or throw it away.
Break the bread into small pieces and set it aside.
In a bowl, mix the mayonnaise, Old Bay, parsley, mustard, and egg (beat the egg first) in med size bowl.
Add the crab meat to the mayonnaise mixture. Note: If you use packaged crab meat, be sure to pick through it to look for hidden shells!
Now add the bread to the mayonnaise mixture.
Forget the spoon! Use your hands to mix everything together being very careful not to break up the lumps of crab meat.
Form the crab cakes into patties that fit in your hand and place them on a baking sheet or tray.
Broil your Maryland Crab Cakes for 10 min or until golden brown.
Serve with crackers or on a roll.
Variations:
Try using Italian Seasoning instead of parsley! Mmmmmmm!
If you want to spice things up, add a little extra Old Bay Seasoning.
Try adding a dash of hot sauce to give your Maryland Crab Cakes a little kick.
The BEST Maryland Crab Cakes are made with fresh hand-picked crab meat so go get some crabs and get to pickin’!
Some people like to put tarter or cocktail sauce on their crab cakes, but many Baltimoreans like to use a touch of yellow mustard.
Buy Some:
Don’t always have time to make your own crab cakes?
Order some already made – and maybe keep some in your freezer – for when you get the “taste” for Maryland Crab.
