“Crab Cakes and Football is what Maryland does best!” One of the more famous lines from the comedy hit move Wedding Crashers. We are here week 16, the Giants head down to Baltimore to face the Ravens with plenty in play today as both teams are fighting for their playoff lives.
Both the Giants and Ravens are looking outside the playoff picture before opening kickoff but by 4pm one of these teams playoff hopes will still be alive while the others is blown away or at least the smallest glimmer of hope depending on how other teams of course do.
This week it was a no brainer to try to attempt to make Maryland’s favorite dish, Crab Cakes. Crab Cakes seem like a pretty simple meal to make it just takes some time to prep. Full disclosure, I’m not the biggest fan of fish, so if you love fish you’ll love this meal.
Enjoy this weeks video and see you guys next week. Go Giants!
1 lbs lump crabmeat (We used Epicure Canned Crab)
1/2 cup mayonnaise
1 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 tbsp. dried mustard
2-3 tbsp. Old Bay Seasoning
1 sleeve of crackers (We used Ritz Crackers, but saltines will do as well)
1-2 cup of bread crumb- for covering the crab cakes
Preheat oven to 350 degrees.
Mix all ingredients carefully together.
Form mixture into cakes. Place cakes on baking sheet sprayed with non stick spray and refrigerate for at least 30 minutes to help them firm.
Once firmed, cover crab cakes with breadcrumb before baking.
Bake for 15 minutes or until golden on top.