Maryland Style Crabcake



with bombay seasoning

If you love crabcake then here is a delicious and affordable recipe that makes it possible to eat your cake and have it too. Just follow the simple steps and delight family and friends with these flavorful Maryland style crabcakes right at home.
1 lb. lump blue crabmeat at room temperature
3.5 oz shelled, deveined, and defrosted shrimp at room temperature

Place the shrimp into a blender and run till the shrimp breaks into small pieces. Add ¼ cup cream, 1 egg, 1 tsp dry mustard, and salt (to taste). Blend till mousse-like paste. Pour it out into a suitably sized bowl and add 2 tsp of bombay seasoning. Use a ladle and thoroughly mix the seasoning into the paste. Put the crab meat into the bowl and gently fold the shrimp mousseline into the crab meat.

Place a parchment paper on a large tray. Scoop the now mixed crab meat and shape it into approx. 2” size balls. That should yield around 8 to 10 balls. Slightly flatten the balls on two sides. Put the tray in the fridge for at least 30 minutes to cure and firm up the raw crabcake.

STEP 3 (Optional)
If you do not want to coat the crabcake skip to Step4. You can dry coat the raw crabcake with either breadcrumbs or with a 1:1 mix of breadcrumbs and corn flour.

Heat ¼ cup unsalted butter and 2 tbsp olive oil in a frying pan on medium till the butter melts and the oil is hot. Reduce the heat to low. Gently put the cakes one-by-one into the oil. Do not crowd the pan, keep sufficient room for flipping. First fry one side for 6 minutes. Flip the cake and fry the other side for 6 minutes. Remember to keep the heat at low and do not cover the pan during the entire process. Remove the done crabcake onto a tray lined with kitchen towel. Repeat this step till all your cakes are fried. Serve with your favorite side and/or use your crab flavored oil to prepare a creamy garlic tomato gravy.

From Step4 keep the pan on the stove on low heat. Add 1 tbsp of unsalted butter. When the butter melts add 2 tbsp. of desiccated garlic (preferably granulated), stir-fry for about 2 minutes. Add 8oz of peeled canned tomatoes with the juice. Stir fry for 2 minutes (smash the tomatoes to the extent possible). Add ¼ cup mustard, 1 cup heavy cream, 1 tsp bombay seasoning, 2 tbsp brown sugar, a dash of Worcestershire/Soy Sauce and salt to taste. Mix well. Stir intermittently and cook for 5+ minutes till the gravy is thick. Use it as a dip or apply it on bread for a crabcake sandwich.



The bombay seasoning blend of exotic spices and herbs which can be used for preparing any type of dish: try making Maryland Style Crab Cakes, Creamy Shrimp Chili, Classic Beef Stew, Smoky Chicken Jerky, African Pepper Soup, and host of other recipes we have on our website. bombay seasoning can be used any time during the cooking; it can also be used in the marinade.

INGREDIENTS: Sugar, Kosher Salt, Black Salt, Red Chili, Allspice, Raw Mango, Garlic, Onion, Cumin Seed, Coriander Seed, Fennel Seed, Mustard Seed, Turmeric, Ginger, Black Pepper, Cinnamon, Clove, Nutmeg, Star Anise, Carom Seed, Sesame Seed, and Poppy Seed.

CONTAINS: Sesame Seed.