appetizer, bread, chardonnay, classic, classic recipe, classic seafood, classic seafood recipe, crab cake, crab cake appetizer, crabcake, dijon, Dijon mustard, extra virgin olive oil, food, Grey Poupon, Grey Poupon Dijon mustard, Grey Poupon mustard, home recipe, Italian breadcrumbs, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Maryland crab cakes, Maryland crabcakes, Old Bay, Old Bay seasoning, olive oil, Pacifico, Pacifico beer, Pacifico Clara, Pepperidge Farm, Pepperidge Farm bread, Pompeian, Pompeian extra virgin olive oil, Progresso, Progresso Italian breadcrumbs, recipe, Robert Mondavi, sauvignon blanc, seafood, seafood recipe, white wine, worcestershire, worcestershire sauce, Zatarain seasoning, Zatarain's, Zatarain's seasoning
There is a time to be creative and a time to accept that the classic recipe is the best. In the case of Maryland crab cakes, it is the latter. This timeless seafood appetizer works great as a warm-up for a more elaborate seafood main course or as a delightful bite-sized contrast to something like grilled steak.
I grew up around seafood, and though the classic Maryland crab cake may owe its name to a location far removed from my childhood home, it is an appetizer cherished by most any community close to salt water. And yes, Maryland crab cakes have an addictive savory taste: In the right mood, I could gorge myself on them without no need for anything else other than a nice helping of beer or wine.
Perhaps the best thing about this appetizer, though, is the versatility that it offers your menu: Obviously, it goes well with a larger seafood course, but it also pairs nicely with something like a grilled steak.
Recipe developed by FineCooking
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS