Sophie’s Lady Crab Cakes
We decided to make crab cakes with the four lady crabs we caught. These crabs are meaty and perfect for crab cakes. I followed a recipe for it but I think I will omit most of the the things next time and just use a little cornstarch as binder. I prefer a nonflavored crab cake to a flavored “Maryland” style one.
Sophie was super excited to be a part of the entire process and was very helpful with the entire recipe.
Freshly scrubbed crabs. Showing the Lady Crab’s hallmark purple “leopard” spots.
Ingredients (Makes 4 Crab Cakes):
- 4 Lady Crabs, meat extracted
- 1/2 tablespoon mayo
- 1/2 teaspoon Dijon mustard
- 1 duck egg (Chicken is fine too) Optional.
- 2 tablespoons bread crumbs (Italian or Panko)
- 1 tablespoon fresh onion chives
- 1/2 teaspoon oregano
- 1/2 teaspoon old bay Optional
- Salt and pepper to taste
- 1 leaf lovage (or 1 teaspoon diced celery.) Optional
1. Scrub crabs with brush (careful to avoid the claws). Bring pot of water to a boil, and put crabs in for 10 minutes. Remove and put in ice water to cool.
2. Remove the meat from the crabs, including the legs (remove leg segments and roll with chopsticks or rolling pins to push the meat out.)
3. You can either roll into balls or bake. If baking, Preheat oven to 450 degrees Fahrenheit. Mix the mayo, mustard, duck egg, bread crumbs, herbs, and seasonings together and toss extracted crab meat into mix.
4. Grease a muffin pan and spoon mixture in until full (crab cakes will expand slightly). Bake for 20 minutes or until outside is crispy and golden.