Every June we spend a long weekend at the Lowe’s Wharf Marina in Sherwood, Maryland, eating fresh Maryland blue crabs and fishing for striper bass (rockfish). While there I learned that the key to making an authentic Maryland crab cake is to keep the ingredients simple and avoid overusing binding fillers such as bread and cracker crumbs.
Nothing is worse than getting a crab cake that’s all filler and hardly any crabmeat! With just a simple swap of ingredients, I’ve made the perfect crab cake that’s jam-packed with delicious crab—use fresh Maryland blue crab if you can find it.
I’m super excited that my friend Ashley at MyHeartBeets.com is sharing her review of my newly released, published cookbook Without Grain. She’s also sharing a sneak-peek recipe for my delicious Maryland Crab Cakes, too!
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