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Crab Cake Recipe- A Friday Night Tradition
Crabs caught fresh at Wormly Creek Pier, Yorktown, VA
A Summertime Favorite
The best way to spend a summer afternoon on the coast of Virginia is to load the car up with the kids, the coolers, the nets and the buckets and head out to Wormly Creek or Yorktown beach and spend a few hours crabbing. Tie chicken wings to some throw lines and start pulling them in. Take them home and throw the catch in a giant pot with Old Bay seasoning. Even if the crabs aren't biting, it's a great way to spend the afternoon in the sun.
All photos on this page belong to the author.
Crabbing in the surf at Yorktown Beach in Virginia
Catch of the day (Usually about 1 pound of crab meat)
1 TBS chopped onion
1/2 cup mayonnaise
couple of dashes of McIlheny's Hot Sauce
1/2 tsp Worcester Sauce
Bread Crumbs (maybe 1/2 cup, maybe not that much, just to give consistency)
Salt and Pepper
Making Crab Cakes- In Progress
Mix all ingredients in a bowl except bread crumbs. Add bread crumbs to mixture just until it holds together. You don't want to add too much. Remember, you want to taste crab meat, not bread. Form patties and fry them, a few at a time, in a few TBS of oil in a skillet. Fry until golden brown on one side, then flip and cook other side. Serve with lemon wedges.
|Serving size: 1 Crabcake|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Add Some Spice with Cajun Remoulade or Cocktail Sauce
The crab cake recipe comes from the Chesapeake Bay area, where I did most of my growing-up years, as my father was stationed at Ft. Eustis and Langley AFB. But the sauces come from my mother's Cajun roots. For a time, we lived in Opelousas, Louisiana, while my father was stationed in Vietnam. Both of my mother's parents, my grandma and grandpa Bantin, are from Louisiana, and lived in Opelousas for a long time after grandpa retired from the army. They were both great cooks, and no one could make Gumbo like my grandpa. They all gave me a real leaning toward spicy dishes. Cayenne pepper or Tony Chachere just tastes like home to me. So, while my crab cakes are packed full of flavor all by themselves, with a real East Coast influence, I often like to add a little bit of bite to them with either of these sauces, that come from the Bayou region of Louisiana.
Cajun Remoulade Sauce Recipe
Remoulade is typically flavorful and spicy, and this one adds a bit spice and flavor. Not overpowering with heat, it has a lot of flavor.
Ingredients for Cajun Remoulade Sauce
- 2 cups Mayo
- 2 TBS Ketchup
- 2 TBS Spicy Mustard
- 1 TBS Fresh Parsley, Chopped
- 1 TBS Cayenne Pepper, (less if you want it milder)
- 1 TBS Lemon Juice
- 1 TBS Horseradish
- 1 teaspoon Tony Chachere, (or seasoned salt)
- 2 Cloves Garlic, minced
- 1 teaspoon Worcester Sauce
- Mix all ingredients together and refrigerate.
- If possible, prepare several hours ahead, or the night before, so the flavors have a chance to dance together.
Easy Cocktail Sauce Recipe
You can buy a prepared cocktail sauce, but if you are like me, and have the ingredients already in your own refrigerator, nothing beats a fresh-made cocktail sauce with plenty of horseradish.
Simply add 2 Tablespoons of Horseradish to 1/2 Cup of Ketchup and 1 teaspoon to 1 TBS of fresh lemon juice, depending on your taste. Stir it all together and it is ready to serve.
Is Crabbing Your Game?
Have You Ever Been Crabbing?
More Chesapeake Bay Crab Recipes
This cookbook is full of regional favorite recipes featuring the world famous Chesapeake Bay Blue Crabs. Stuffed crab, crab dips, from appetizer to entrée, this book is full of creative, delicious recipes.
What do you think?
If you like the stories and recipes I share in my articles on hubpages, I'd sure like to hear from you. Do you have special stories and memories associated with your favorite recipes? When you pull out an old handwritten recipe, does it stir up memories? What are some of the favorite memories you have about the people who have shared their love of cooking with you?