Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Maryland Crab Cakes

Summer time = Maryland Crab Cakes!!

Hey guys and gals! I hope your summer is off to a great start. I am so sorry that I haven’t been posting on a regular basis. I don’t think I have ever mentioned this on here before, but my full-time job is an elementary school teacher. So needless to say, the past couple of months have been  busy with end of the year shenanigans. Now that I’m off for the summer, I promise that I’ll be around here and posting healthy recipes more frequently. Thanks for your patience. Smile 

Okay, so I’m sure you have either heard of Maryland crab cakes or even have tried them before. If you have never had a Maryland crab cake, you’ve never experienced the best dish that Maryland has to offer. Many places offer crab cakes, but what makes ours stand out is this delicious gem:

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This is Old Bay! It is made and sold in Maryland. I don’t believe that it’s sold throughout the entire US (if you’ve seen it before and you’re a reader from another state, I’d love to hear if your state sells it….this is something that I have always wondered).

If you are unable to find this little gem, you can take a look here and make a concoction of the following spices :

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A lot of Marylanders will catch the blue crabs, steam them, and have a crab feast. Now, if you have leftover crabs from your feast, many people will pick the crab meat the next day and make crab cakes with the leftover meat. If you love crabs like my family does, there usually aren’t many leftovers. Smile

For this recipe, I used canned crab meat. 

Here are the ingredients you’ll need to make 6 crab cakes:

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  • 16 oz. crab meat (you want lump meat, not back fin, or claw meat)
  • 1 egg white
  • 1 slice of bread broken into tiny pieces (this will help form a “cake”, but the key is to limit the bread as a filler..the less the better!)
  • 1 tsp. ground mustard
  • 1 tsp. parsley

Put egg white, bread pieces, old bay, parsley, and ground mustard into a bowl and mix together.

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Drain any excess water from the crab meat and then place into mixture. Mix together.

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Form the mixture into 4 oz. cakes. Place onto a greased foil covered pan.

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Place in broiler for about 5 minutes or until lightly browned.

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Enjoy!

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The key to a delicious crab cake is old bay seasoning, lump crab meat, and very little filler (bread).

Nutrition information: Each 4 oz. crab cake only has about 100 calories! They are low in saturated fat and low in sugar.

Have you ever had a Maryland crab cake?

If not, is there a summer food that your state is known for?

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2 Comments

  1. Old Bay is available just about everywhere I have ever been. I live in Oregon and we can buy it here. Love, love, love Maryland crab cakes!

    • admin

      June 22, 2011 at 5:53 pm

      Hi Melynda! Thanks so much for stopping by Operation Nutrition! I’m glad to hear that you love Maryland crab cakes. They are definitely one of my favorites! Also, happy to hear that Old Bay is available in other states.

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