I was planning to make traditional Maryland crab cakes, but Bryan suggested the addition of shrimp. It may not be very Maryland, but I liked the idea of this twist since I love shrimp too, and it has a second added benefit - more meat for less money.
I was not very exact in my measurements, so I apologize in advance if anything seems off. I think this is approximately what I used...
- 8 oz crab meat (Jumbo lump is the best. Jumbo lump is also crazy expensive. I usually just buy whatever's on a good sale)
- 10 large shrimp
- 6 club crackers (you could also use other crackers or bread crumbs)
- 1 tbsp mayo
- 1 tsp mustard
- A couple splashes of Worcestershire sauce
- 1/2 tsp Old Bay (in my mind, Old Bay is what makes it a Maryland crab cake! You can make it without Old Bay, but it's no longer Maryland style!)
- Dash of salt
First, smash your crackers. I stuck them in a ziplock back and smashed them with the side of a meat tenderizer. You want them to be very fine crumbs. Also chop up your shrimp. I used one of those chopper gadgets and chopped mine up into very tiny bits.
Mix all of the non-meat ingredients together, then add the crab and shrimp last. If you have lump crab meat, try to keep it nice and lumpy - stir gently to avoid breaking up your crab.
Shape the mixture into crab cakes - this made 4 cakes for me. Refrigerate your crab cakes for at least an hour.
Broil them for 10-15 minutes. You could also fry them, although I always go for broiling.
|The crab mixture|
|Pre-cooked cakes - I sprinkled more Old Bay on top since I didn't think they had enough (can you tell I like Old Bay?)|
|The cooked cakes|
Overall, they're very easy, very quick (other than the refrigeration hour), pretty healthy, and so delicious (at least in the minds of us seafood lovers)!