Maryland Crab Cakes recipe

Ingredients= 20-24 mini crab cakes or 6 crab cakes

  • 1/2 pound  lump crab meat, drained and picked to remove any shells
  • 1/2 cup saltine crackers, crushed ( about 12-14)
  • 1 extra large egg beaten
  • 2 shallots finely chopped or small red onion
  • 1/2 cup finely chopped celery
  • 1 carrot finely chopped
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 cup good mayonnaise
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire
  • few drops Tabasco
  • 1 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon freshly ground pepper
  • for a bit more zest add a dash of good horseradish
  • 2 tablespoon Olive oil, plus extra (about 1/4 cup) for frying
  • 2 tablespoon butter, plus extra( about 4 T) for frying

Sauce optional

  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup drained capers, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill


Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, carrots, parsley,  hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.  Once cool toss in the saltines, mayonnaise, mustard, and eggs.  In a large bowl, break the lump crab meat into small pieces.  Add the cooked mixture and mix well. Cover and chill in the refrigerator for at least 1 hour. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 3 to 5 minutes on each side, until browned. Remove and place on paper towels to drain .  Can be made earlier in the day and reheated.

serve with a rich body Chardonnay

pizza night

One of our favorite meals is Pizza night.  It is the easiest meal with wonderful tasty results.  The idea that everyone can make their own pizza with an assortment of toppings is a winner in my house.  I have used lots of dough recipes but my foolproof one is No-Knead Pizza dough from Jim Lahey.

Once dough is divided, dust pizza board with cornmeal and start stretching and shaping….make sure both sides has plenty of cornmeal or dough will stick.  You will need metal tongs, metal spatula and brush for the oil.

  • Oil grill grates before starting grill once grill reaches 425 degrees(med/high) place dough on grill.
  • cover top and let cook for about 5 minutes(check after 3 minutes), bottom of pizza will have dark grate marks, pop all bubbles and brush with oil before flipping.


  • once flipped you must work fast and add all your ingredients and cover for another 7-10 minutes.  (timing will vary depending on thickness of dough and heat of the grill.)….rotate the pizza halfway through cooking time…….it is so crispy and delicious!


Bon Appetit