We have been on a Crab Cake kick lately. Our local Giant Eagle has had the blue crab on sale for $9.99 (That's almost half it's price for a 16oz of the Lump White Meat.) My husband loves my crab cakes.
I grew up in Maryland, and now living in Ohio makes me miss the Seafood houses back home. I do beg family members to get bushels of blue crabs to steam with Old Bay when I go to visit. I don't like my crab cakes with a lot of breading. To me, that is not a Maryland Crab Cake.
For these crab cakes, I add the blue crab meat into a bowl, dried onions, garlic powder, dried parsley, dried oregano, OLD BAY! (there is no exception.) yellow mustard, egg whites, and just a little almond flour since my husband doesn't eat any wheat products. The almond flour gives it a more earthy, nut taste. If you eat crabs, you would know the yellow mustard tastes like the female crabs. I personally love that about female crabs.
I like to make a game out of how big I can make the crab cake.
