Okay everyone, even though we’re bummed that we can’t travel right now and panicked that we can’t find toilet paper, we still have to get dinner on the table with the few things we can still find at the grocery store. And even though we can’t actually travel, we can travel through cooking. This week, our culinary trip is to.....drumroll.... the Eastern Shore of Maryland! Maryland is known for all things crab! While it may be difficult to make it to the Eastern Shore, we can enjoy a few crabcakes. Plus, I was able to find the ingredients at my grocery store this week!
Here’s what I found at the grocery store this week:
Fresh green and red peppers
Cabbage (St. Patrick’s Day was this week)
Canned crabmeat (lump)
Frozen French fries (I got the last bag! And they were seasoned fries! Score!)
Anything pickled (there were plenty of pickles still on the shelves!)
Truthfully, this isn't a "real" recipe for Maryland crabcakes, it’s my go to recipe that I found on Food Network almost 20 years ago. But they're still delish!
Makes about 8
1 12 to16 ounce can lump crabmeat
1 cup breadcrumbs (I set a bit of that cup aside to dredge the cakes in once I form them)
1 egg (I don’t use egg)
½ c milk (I don’t use milk)
1 tablespoon baking soda
Handful of parsley, chopped ( I use it if I have it)
1 stalk celery chopped
1/4 of small green and 1/4 of small red pepper chopped fine (this is my addition)
A few drops of Worcestershire sauce
A few drops of hot sauce
2 tablespoons mayo
Vegetable oil for frying (I bake my crabcakes)
I’ve assumed you have all of the above ingredients in your cupboard, but,
If you don’t have breadcrumbs - use crushed crackers, cornflakes or similar cereal, croutons, etc.
If you don’t have mayo or don’t like it, I’ve used plain Greek yogurt, sour cream, ranch dressing, even onion dip. I highly recommend the onion dip.
If you don’t have crab boil like Old Bay, you can make it. Here’s a recipe for one. If you don’t have any of these ingredients, just be creative – Cajun, jerk, seasoned salt – any of these will do. Remember, it’s about using what you have instead hunting for ingredients that you may not be able to find right now.
If you don’t have Worcestershire sauce, just leave it out.
Place bread crumbs in a bowl and make a well in the center of the meal. Beat egg and milk and pour into well (skip this step if you aren't using these ingredients). Moisten and mix crumbs with liquid using a fork. Add crab, crab boil seasoning, baking powder, parsley, celery, pepper, Worcestershire, hot sauce, and mayo to bowl;. Mix all ingredients and form into 3 inch patties (makes about 8). Dredge in breadcrumbs. Add ½ inch vegetable oil to a skillet (any vegetable oil will do, except olive oil - it’s too heavy ) and heat to medium high temperature. Fry cakes 3 minutes on each side and drain onto a plate lined with paper towel (I’ve used either a paper bag or newspaper). Cook 4 cakes at a time so the oil temperature doesn’t drop too low.
If you’d rather bake your crabcakes, line a baking sheet with parchment paper and spray with vegetable spray (I know – overkill). I preheat my oven to 400 degrees, depending on your oven, and bake on each side for about 15 minutes. You'll have to guage this depending on your oven and how dark you like your crabcakes.
And, what's crabcakes without coleslaw and fries?
Here's a coleslaw recipe from Robert Irvine that looks yummy!
Follow the directions on the package.
Serve crabcakes with coleslaw and French fries - don''t forget the pickles - and it’s just like you’re on the Eastern Shore (maybe not, but let’s imagine people.....)
In case you’re looking for a refreshing adult beverage.....I made a “Quarantini” As an article from the Houston Chronicle said, "When life hands you a quarantine, make a quarantini"!
What's your favorite quarantine "quisine" and Quarantini right now? Tell me about it on Facebook or in Traveleidoscope's comment section!