Mill creek crab cakes
Cakes
Like a lot of kids who grew up around the Chesapeake Bay, my siblings and I used to catch crabs in the creek near our house, scooping them up with a net as they fed on barnacle-encrusted pilings. For me, there’s no better treat than blue crabs -- steamed, soft-shell, or in the crab cakes my mom makes. Like her, I’m a minimalist when it comes to these babies (and pretty much everything else..), using as few ingredients as possible to let the crabmeat shine. This is what I cook for friends when I can get my hands on Maryland crab, which sadly isn’t often enough, or just for me and my husband when we’re homesick for the bay. Ideally, you'd serve these with sliced homegrown tomatoes, Silver Queen corn-on-the-cob, and ice-cold Natty Bo. - Midge
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