Chesapeake Bay Blue Crab Cakes - Hudson Valley Handymom Blog at - 308483

Hudson Valley Handymom

Chesapeake Bay Blue Crab Cakes 
Aug. 11, 2013 8:08 pm 
Updated: Aug. 24, 2013 5:24 am

I was raised in a family of crab lovers.  As a child, my grandmother introduced me to crabbing and enjoying steamed blue crabs.  She lived near Baltimore, Maryland at the time, and the competition was fierce for the best crab cakes.

When I became a teenager and lived in Virginia Beach, she would take us crabbing.  We had various crab traps and tied chicken onto the traps in order to catch crabs off the Lynnhaven Fishing Pier.  We spent hours there checking those traps.  I enjoyed that time at the ocean and those moments spent on the pier.  I'll never forget the time I talked a boyfriend into going on a cloudy day and ended up sunburned so badly that the parts in my hair developed blisters, and I ended up becoming ill from it.  Those were good times!

This summer, while visiting family at the Outer Banks of North Carolina (AKA the OBX), my mother told me she had a desire for some blue crabs.  My sister and I went to a local farmer's market and purchased a bushel of crabs.  It was overkill.  I had forgotten how many crabs were in a bushel.  That evening, we enjoyed a seafood dinner.  Afterward, we still had so many crabs left that the family gathered around the table to have a crab picking festival.

The next day, I looked at all the crab meat in the fridge, and thought how my grandmother was constantly on the quest for the perfect crab cake recipe.  I decided to try to find a good crab cake recipe while keeping my grandmother's perspective in mind, "Mostly crab meat, and just a little bit of breadcrumbs."  The key is to try not to shred up the crab meat too much.  While I was putting the crab cakes together, I realized I had enough to AT LEAST triple the batch.

I used Chef John's recipe from Allrecipes linked here:<   This recipe brought back so many great memories of those times with my family, growing up, and being near the ocean.  It was easy to make, and we enjoyed every bite.  I don't know whether or not my grandmother ever found the perfect crab cake recipe, but I would say that Chef John would've made her happy.;preview=true<

Aug. 12, 2013 6:58 am
Donna, your crab cakes look delicious. I lived in Virginia Beach while my hubby was in the Navy for four years. One of my friends made a wonderful seafood fest blue crab with corn bread that looked like pancakes. She spread newspaper on the table and everyone dug in! Delish!
Aug. 12, 2013 8:43 am
That's my kind of fun, Lela!
Aug. 12, 2013 10:54 am
Nothing compares to fresh crabmeat! And your grandmother was so right. The less breaking the better, just enough to hold all those morsel or nirvana together. Now I have to stop at the seafood store!
Aug. 12, 2013 12:19 pm
Love crabcakes, and yours look divine! Don't you love the way food can take you back to a precious memory?
Aug. 12, 2013 4:02 pm
I love, love, love bluecrab! We go to Chincoteague Island every year - and one of the best parts of going is the blue crabs. And the oysters! Crab cakes are a favorite and I'm always in the market for "that best crab cake recipe". Your Grandma was 100% right in my book - mostly crab meat (not shredded too much) and very little bread crumbs. Two summers ago we took family friends with us to the beach and introduced them to blue crabs. Even their five-year-old loved digging in and pulling out all that delectable meat! They went with us again this year and all they talked about for weeks ahead of time were the blue crabs! Thanks for a great blog!
Aug. 24, 2013 5:24 am
I imagine the crab cakes will become a tradition. They sure didn't last long despite having quadrupled the batch. It IS funny how food can take you back in time...just like an old song.
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About Me
I am an Allrecipes Allstar Brand Ambassador (a volunteer position), and I am not compensated for my work with Products received from advertisers are only used for experience-based reviews on my personal blog. The reviews, content, and opinions expressed in this blog are all my own. **************** By the age of seven, I would wander into the local library to check out cookbooks to make creations at home. When I became a mother to four daughters, I had a good sized family to feed. I became great with saving money and making wonderful meals without breaking the bank. I started using the original Allrecipes sites when I was in my 20's in 1997. I made the discovery by typing in "" to see what would happen. From then on, I became an addict. I didn't "officially" join until 2010, but I've been here the entire time. :) Allrecipes saved me many times over for parties, pot lucks, graduations-even my oldest daughter's college senior recital.
My favorite things to cook
I love to bake breads, cookies, cakes, and pies. I have a smoker and love to grill. Whenever I want some company, I fire up the smoker and make my own homemade BBQ sauce for pulled pork. If that doesn't get you company in NY, nothing will. I create my own recipes, but love learning from other people. I love to see ideas, promote them, and share creativity. I can't think of anything I don't enjoy making. I just love trying to make anything. Holidays are some of my favorite times of the year. Allrecipes contains the secret to my success regarding making succulent turkey (yes, I once was a dry turkey person- NOT ANYMORE). I enjoy coming up with new ideas, new ways to use products, and I always like to test out new items that hit the shelves at the stores. I consider my kitchen to be my laboratory. However, I'm not opposed to quick and easy meals when life makes the call for it! After all, life was meant to be enjoyed...and, sometimes, that means quick and easy meals!
My favorite family cooking traditions
Holidays and birthdays are my favorite times of the year. I enjoy making old family favorites and spending time together with my family. For Thanksgiving, I turned to Allrecipes years ago and discovered what putting a turkey in a brine can do. I tried it that year and never turned back. My husband proclaimed that I made the best turkey he ever ate. So, every year, I cut up all the vegetables ahead of time for the Thanksgiving meal. Then, I put the remains into a stockpot and create my own vegetable stock for a turkey brine. After soaking the turkey, I cook the turkey in a bag to make the most succulent turkey around. It's so juicy that it's hard to believe it's Thanksgiving - and there's no need to buy a special brand of turkey to get this result. I also love the old family go-to recipes. However, for stuffing, I found that making a homemade Challah bread creates the most unbelievable stuffing ever. Using a bread machine can make the whole process easier. You won't regret it!
My cooking triumphs
I started creating my own recipes when I had to live out of a pantry with little funds. I enjoy being creative, and this led to me becoming published. Later, I became an Allstars Brand Ambassador. I love the program because it let me be a part of a company that I respect and love so much in a way that I couldn't have imagined. Being a Brand Ambassador has been such a huge honor and great experience. I've met so many wonderful people due to it, and was thrilled to have the opportunity to represent Allrecipes through roasting pumpkin seeds on the Better TV show. I just want to give a big shout out to Better TV for giving me the opportunity to represent Allrecipes - a website I've been visiting for over 15 years. Here are the links to the pumpkin seed roasting:
My cooking tragedies
I started cooking at a young age, and most of my mistakes took place during that time period. As a child, company was constant in our home. My mother knew I loved to cook and asked if I could make some of my Blonde Brownies for dessert that night for our company. I was 12 years old, and gladly started to prepare the dish. Unfortunately, my mother was out of vegetable oil. I went to the fridge and took out some reserve oil she had filtered after using it for deep frying. I figured it was still good and added it to the brownies. That night, when dinner was finished, the brownies were brought out. I took a bite of mine, and dropped it on the plate. The company ate the brownies and stated how good they were. My brownie had a horrible taste. It was at that moment that I realized the reserved oil was from my mother frying fish. Never again did I test the waters of used oil.
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