This is a basic version of a Maryland crabcake (key ingredient: Old Bay Seasoning) with a red chili mayonnaise I adapted from The Common Grill in Chelsea, Michigan. I ate there once a long time ago and the crabcake is outstanding! The recipe for their crabcake and the accompanying chili mayo was printed in the September 2002 issue of Bon Appetit magazine. I reduced the amount of chili a bit for the sensitive-palated wee ones.
Preparation time: 20 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 4
Hi Alicia — eager to try this recipe, but wondering where you get your crab? Do you go down to the seafood vendors at the waterfront or get it at Whole Foods or elsewhere? Crab cakes are my passion, but I usually eat them in a restaurant where they charge me some exhorbitant price. I’m certainly willing to give these a try…
Hi Jan! Nice to hear from you here. Yes, I’ve gone down to the waterfront to get crab in the past and I’ve been pleased. However, for this particular recipe, I used crabmeat from a can. I’ve had pretty good success with Phillips Foods lump crab meat. You can get it in a one-pound sized can. It’s not cheap, but it’s about as good as you are going to get if you don’t have time to go down to the waterfront. Here is a link: http://www.phillipsfoods.com/retail-products/ProductsSearchDetails.aspx?productClassificationId=1&itemNumber=15101
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