Home Cooking - Near and Dear to our Heart!

By Kelly Martin | December 04, 2007 | 10:50 AM | 1 Comment

There is nothing like some good homemade cheese soup, ice cream or Maryland Crabs to (literally) fill me up when I am feeling down!  Well, actually there are probably some better nutritional options, but what I am saying is that these things are more than just great tasting; they are soothing to the soul.   You see, I loved these foods as a child, and somehow, when I need some comfort these are the kinds of things bring me warmth.  But isn't this true of all of us?  Can't you think of those things that your mom would make especially for you? Those things that remind you of your home, your friends, your parents? Or foods that bring back memories that you hold near and dear to your heart?  We all need these simple reminders of childhood life as our days get crazier and crazier. Many times these simple reminders come in the form of delicious childhood food that just fills us up in the right kind of way.

So, being one who was raised in Maryland, of course, Maryland crabs would be on my list of foods that bring me straight back to home.  I can remember leaving my great grandmother's, Nana's, house as a child eager to reach our destination where we would pick up bushels of crabs, load them into the car and head straight back to the farm.  Then, we would set up a magnificent feast full of crabs, corn on the cob and beer, all set on long tables full of family.  Of course, I was too young to partake in the beer part, until later years, but still this feast was amazing.  I would look forward to going to Nana's almost every weekend.  In fact, when it wasn't a crab feast weekend, Nana would be sure to bring me to lunch for an amazing Maryland crab cakes. Boy, where those the days!

After Nana passed away, I took to crabbing.  Yes, me, a girl who is afraid of worms and who does not like to get my hands dirty, would tie chicken necks to a string, go down to my parents dock and read a book while tanning and waiting for the crabs to nibble on the necks.  Of course, after many hours (sometimes with a couple's days worth of crabs) the feast would ensue!

The bottom line is that these crabs are near and dear to my heart.  Since I have not lived in Maryland for many years, I have searched long and hard for those crab cakes that bring me back to lunches with Nana.  I have searched in California, in Texas, in Louisiana, in the south, in Chicago, and even in the Caribbean.  And, I am convinced that no state knows how to make a true Maryland Crab cake, even though they may claim as much!  Although, I will say there are a couple places that have come close, like Gulf Stream in Newport Beach, CA.

Of course, if the crab cake is not right, the memory and the feeling is not right.  And boy is my memory shattered when places put red peppers in these crab cakes. I have found that the best thing I can do to get my crab fix is to either return to Maryland or just make these delicious and succulent crab cakes myself.

So, I would like to share with you a recipe that is near and dear to my heart.  This is a simple recipe that highlights the crab, yet has just the right amount of the fabulous seasoning, Old Bay, to give the crab cake the perfect flavor.   I would serve some good ole corn on the cob (in the summer), some rolls and salad to accompany this fabulous crab cake.  Please enjoy this amazing dish and the flavors of Maryland.  I hope that somehow it reminds you of the value of foods from your childhood.   The value that brings you straight back to your childhood memories, even if it involves chowing down on some less than nutritional ice cream!  Trust me, it is worth it!

THE TRUE DEAL OLD BAY MARYLAND CRAB CAKES

2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
 OR  OLD BAY® 30% Less Sodium Seasoning
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 pound lump crabmeat  (from Maryland if possible)

1.  Mix bread, mayonnaise, Old Bay, parsley, mustard and egg in large bowl until well blended.  Gently stir in crabmeat.  Shape into 4 patties.

2.  Broil 10 minutes without turning or fry until golden brown on both sides.  Sprinkle with additional Old Bay, if desired.

I would match these crab cakes with a rich white wine.  A Chardonnay or a Riesling would be well suited.  Of course, you can always grab a good beer too, which is great with crab cakes.

Kelly Balarie, editor of http://www.epicurista.com/, has grown up in the food industry. Having worked at various fine dining restaurants, her appreciation of gourmet food and superb service has flourished.  She regularly dines at some of the best restaurants around the world and finds herself in search of the "finest cuisine". Kelly is also extremely passionate about wines and ideal pairings.  Not only this, Kelly enjoys cooking and is an avid learner regarding food techniques and preparations.  Her obsession for first class food makes her an ideal critic.

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