Chesapeake Bay Crab Cakes
This Chesapeake Bay Crab Cakes recipe is as "authentic" and delicious as you can possible get as it's paired with a "Lemon Remoulade Sauce." (We have the recipe for this sauce below.)
This crab cakes recipe was cooked up by Gary Bauer, who is known as a walking encyclopedia for crab. He and his wife, Robin, own and operates Pontchartrain Blue Crab, Inc., a Slidell company that ships crab products to Baltimore, Maryland, the home of blue crab cakes.
According the the authors of "Louisiana Seafood Bible-The Crabs", they say Gary uses lump crab meat for this dish but will use jumbo lump when trying to impress someone! The claw meat produces a good tasting crab cake but is much darker in color and has a denser texture to it.
With this in mind, don't be frightened to not try this Chesapeake Bay Crab Cake recipe with Dungeness Crab for a "Chesapeake Bay-style" crab cake. Just use the lump meat and enjoy it just the same. However, if you use Dungeness, you may or may not want to add a little red pepper and celery for added flavor!
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