Good morning Baltimore!

My eldest sister came home from Baltimore recently, and was thoughtful enough to bring me back some Old Bay spice. To celebrate her return, I stayed home and made crab cakes while she went out with her boyfriend. Keep in mind that prior to this night I had never seen a crab cake, much less eaten one. But, there was a recipe on the box of the spice so I thought I might as well try. And I’m glad I did, the recipe makes enough for three and was delicious. Clearly, it is unreasonable to expect everyone to have an obscure brand of seasoning on hand, and this seems to be a combination of celery salt, red pepper, black pepper, and paprika. The recipe calls for parsley flakes, but we only had a little so I mostly used dried basil.

Adapted from the Old Bay box
Crab Cakes

2 slices bread, un-toasted
2 tbsp mayonnaise
2 tsp Old Bay seasoning
2 tsp parsley flakes
1 egg beaten
1 lb crab meat
½ tsp Dijon mustard

Break bread into small pieces, or get someone to do it for you (as seen below). Combine in bowl with everything but crab. Stir in the crab meat (I used one can and didn’t actually weight it), and shape into small patties about 1.5 inches in diameter. Place on baking sheet, un-greased, like your making cookies, and broil for 10 minutes. We served it with corn and I’d recommend tartar or cocktail sauce.

I have no idea if these are what crab cakes are supposed to be like, but I do know they were good.