I’m off doing too much work for grad school, so in the meantime, please allow my dad to entertain you with this impeccably thorough recap of his “traditional Maryland Eastern Shore Mid-Summer Dinner” last weekend …
Rae Ann and I spent last weekend in Rock Hall, MD visiting my old school friend George Hardy and his wife Jane, April Verch and her band, and my sister Mary.
Back row in photo are George and Jane, Clay Ross (guitarist), Mary, and Rae Ann. In front are Cody Walters (bass), you-know-who, and April.
These flowers from our table setting were cut fresh from the garden:
And here’s the recipe for Cap’n George’s Crab Cakes!
1. In a medium bowl, mix together the following ingredients to make the sauce: 1 egg, 1/2 cup mayo, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, and a few generous shakes (I am using 15) of Old Bay. Experiment here. This is the variable flavor/heat ingredient. Other recipes use Tabasco.
2. In a plastic bag, crush a 1-2-inch stack of Saltines.
3. In a large bowl, place one pound of backfin lump crabmeat (jumbo lump is not needed — $19 vs. $25). I usually don’t bother to pick it over.
4. Add the crushed Saltines and mix with the crab, using your hands.
5. Add the sauce and mix thoroughly. Don’t over-mix because it will just break up the crab. Let the mixture sit for a few minutes.
6. Form 3-4 crabcakes, and place on a cookie sheet. (Everything up to this point can be done in advance.)
7. Broil for about 4 minutes on each side. When the tops begin to brown, turn them over or take them out. Use color more than time to judge when they are ready.
8. Enjoy with fresh market corn.
9. Add salad with greens, tomato, and avocado:
The finished product:
10. If it is Father’s Day, you should have cake to celebrate:
P.S. S, here’s one of me imitating you. L,D
It’s Sarah again! I hope you’ve enjoyed this trip down south, courtesy of my dad, a native Baltimoron 😛 What is your favorite “southern” meal?