Recipe of the Month: Old Ebbitt Grill Crab Cakes

Month two for ROTM and I'm posting another summer favorite.



Old Ebbitt is a DC institution, and while this is about 99% their recipe, we have made it at home a few times and tweaked it a bit for our tastes. These are authentic Maryland style crab cakes -all lump meat with almost no filler added and tastes incredible! I hope you enjoy them as much as we do.



First, you will need:

1 large work bowl
1 small/ medium work bowl
a baking sheet
1 pound jumbo lump crabmeat
1/3 cup mayonnaise
2 teaspoons crab boil seasoning (such as Old Bay)
1 tablespoon chopped flat-leaf (Italian) parsley
1 tablespoon Dijon mustard
1 tablespoon water
4 Saltine or Ritz crackers (or ¼ cup of breadcrumbs)
1 lemon (optional)

Got everything? Now, you:

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet

Pick the crabmeat over to remove excess shells and cartilage.

Combine the mayonnaise, crab seasoning, parsley, mustard, and water in the medium bowl and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.

With your hands, break up the saltines into crumbs and mix into the crab mixture.

Form into patties and bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Plate and garnish with any extra fresh flat leaf parsley and lemon wedge, serve with tarter sauce on the side. Enjoy!



We usually get our crab and fresh seafood and fish from Cameron’s Seafood Market in Rockville. They have lots of locations in the DC area, and have daily and weekly specials available online.