Oh, I am a lucky, lucky girl. Not only did I have the privilege of being raised in the Deep South where I learned all about Southern cooking, but my mom and her family are from Maryland. So I got all the best recipes the Chesapeake Bay has to offer too.
Many a summer were spent on my granddad's boat on the bay catching and then steaming blue crabs (coated in Old Bay seasoning, of course). I think I could pick a blue crab clean before I could ride a bike.
My Grandma Betty (who Granddad's boat, The Betty B, was proudly named for) had dozens of slap-yo-mama crab recipes but my very favorite has always been her crab cakes. We made them tonight with the blue crab meat my Uncle Gary brought down during his last visit and they were amazeballs!
Grandma's Maryland-Style Crab Cakes
1 pound blue crab meat
1 stalk of celery, finely diced
1 small onion, finely diced
1 teaspoon yellow mustard
1 1/2 tablespoons mayonnaise
1 egg, beaten
1 tablespoon parsley
1/2 teaspoon paprika
1 tablespoon Old Bay seasoning
2 slices bread, cut into small cubes
Combine crab meat, celery and onion in a medium bowl; set aside. In a small bowl add mustard, mayonnaise, egg, parsley, paprika and Old Bay seasoning and mix until thoroughly combined. Add mustard mixture and bread cubes to crab mixture and toss until just combined.
Brush the insides of a 12-muffin muffin tin with melted butter. Divide crab mixture evenly into muffin tin (you'll get anywhere from 10-12 crab cakes depending on how big you want them). Bake at 375 degrees for 30 minutes or until golden brown. Let crab cakes rest 5 minutes in the muffin tin. Slide a knife around the edges of each crab cake to loosen then remove each to a serving platter. You can also pan-fry these in vegetable oil if preferred.
Squeeze crab cakes with fresh lemon juice when serving if desired.