By Donna&Danielle on August 5, 2016
Growing up in Maryland I was raised on blue crabs! In the summertime that meant early morning trips to the whole sale fish market to buy bushels of crabs for neighborhood crab feasts. Crab feasts were not complete without paper covered tables, wooden mallets and melted butter for dipping! The butter added quite a few calories but it was oh so good! These crab feasts would last all day with grilled hamburgers, pot luck sides and yummy desserts served well into the evening. Music, games of kickball, volley ball or badminton and runs through a sprinkler would provide entertainment for everyone.
There were always crabs leftover. We would sit with my mother and pick the meat out of the crabs. She would make our favorites with the leftover meat delighting us with Maryland crab soup and crab cakes. However, crab cakes were at the top of the list! Our preference in crab cakes was to have as little filler as possible. And to add just the right amount of Old Bay Seasoning.
Crab cakes are often made with mayonnaise and white bread to help bind the meat together to form crab cake patties. I eliminate the mayonnaise as I have found that it is unnecessary. I use just a couple tablespoons of whole wheat dry bread crumbs in place of slices of white bread. The trick to keep the patties from falling apart is to wait until they are lightly browned on one side before flipping them and to turn them slowly and gently. You can also cook them under a broiler, flipping them slowly when the top is lightly browned.
Living by the sound in North Carolina we take our grandchildren crabbing but haven’t caught enough to cook up yet! Luckily the local fish market is just down the road…
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