50 States Sandwich Challenge: Maryland

So comes the conclusion of crustacean week, and what a week it has been.  Am I happy to be covering Maryland on a very special 32nd birthday? Surprisingly, yes.  I know I've said some mean things about Maryland in the past but after four years as Secretary of Housing and Urban Development, I'm thankful Dr. Ben Carson is available to perform lobotomies on Maryland's population once again.  Despite clear weaknesses in common sense, driving and pronouncing words with the letter "O," Maryland does have some strengths, most notably crab cakes and football.  If you ever met anyone from Maryland you wouldn't be surprised by the fact that these people eat, drink and breathe crabs and old bay, and you know what it's a pretty delicious meal.  The term "crab cake" was first coined in the 1930 cookbook: New York World's Fair Cookbook" by Crosby Gaige who included the incredibly popular recipe the "Baltimore Crab Cake."  Ever since the country has been enthralled, and Maryland had something to be proud of other than a long-dead poet who married his cousin.  

 Ingredients: 

1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized

1 large egg

1/4 cup mayonnaise

1-1/2 tsp. Dijon mustard

1-1/2 tsp. Old Bay seasoning

1 tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce Kosher salt

1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)

1 Tbs. chopped fresh flat-leaf parsley

2 Tbs. unsalted butter

1 Tbs. olive oil

1. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. 

2. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

3. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

4. Open a Natty Boh and go in.