Trip #7 Maryland (Northeast) Baltimore Crab Cakes, Chesapeake Tomato Pie, Arugula Salad with Nectarines and Goat Cheese

Maryland’s Date of Statehood – April 28th, 1788

Sometimes it is hard to nail down a recipe or iconic food for a state. And other times, it couldn’t be easier. There isn’t anything more MARYLAND than crab cakes. Delicious crab meat held together by the bare minimum of ingredients and fried to golden brown perfection. Pair this with a fresh salad that celebrated the fertile land and a tasty savory/sweet tomato pie, and you have a full meal that is sure to make everyone happy!

Tips and Tricks

1. Let’s talk crab meat. Many crab cake recipes call for Jumbo Lump Crab Meat, which is EXPENSIVE and, if I do say so myself, TOTAL UNNECESSARY. There are 3 main kinds of crab meat and we’ll discuss them below.
   • Jumbo Lump Crab Meat – $20.99 for an 8 oz tub
     • This is really only good for cold appetizers where the LOOK of the large pieces of crab are important.
   • Backfin Crab Meat – $13.99 for an 8 oz tub
     • This is the best choice for crab cakes. It has the same flavor as jumbo lump, but it is in smaller pieces and you get much more for your money.
   • Claw Crab Meat – $8.99 for an 8 oz tub
     • This meat is the least expensive. It is pink or brown, high in fat, and has a much stronger crab flavor. Claw meat is best in dishes requiring a bold crab taste, such as soups or bisques.
2. Don’t skip the refrigeration step when making crab cakes! Because there is the bare minimum of filler, these cakes need to be chilled and set or they will fall apart in the pan. It is tempting to just grill them up, but if you do you will end up with a tasty crab hash but not cakes.
3. If nectarines are not available, any stone fruit can be substituted and still work well in the salad. Examples of other stone fruit are: peaches, plums, apricots, and cherries.
4. Peeling tomatoes can be very easy.
   • Remove the stems and cut a shallow X into the bottom of each tomato.
   • Bring a large pot of water to a boil over high heat.
   • Once the water is boiling, add the tomatoes and cook for 30 seconds.
   • Use a slotted spoon to remove the tomato from the boiling water and IMMEDIATELY plunge them into a large bowl of ice water.
   • Once the tomatoes have totally cooled, remove them from the ice water and peel. The skin will come off easily from the X’s you cut into the bottom of each fruit.

Baltimore Crab Cakes

Makes 6 Crab Cakes

• 1 lb. (16oz.) Backfin Crab Meat, drained and picked through for any shell pieces
• 8 Saltine Crackers, crushed into a fine powder
• 1 Egg, beaten
• 2 Tbs Mayonnaise
• 1 tsp Dijon Mustard
• 1/4 tsp Worcestershire Sauce
• 1/2 tsp Old Bay Seasoning
• 1/4 tsp Salt
• 2 Tbs Vegetable Oil, for pan frying

Step 1: In a large bowl, combine with crushed saltine crackers, 1 beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, old bay, and salt. Mix to thoroughly combine.

Step 2: Add the drained crab meat to the wet mixture and gently fold to just combine the ingredients. Be careful not to mix briskly or to over mix, you do not want to break up the crab meat.

Step 3: Divide the crab mixture into 6 equal portions. Form each portion into a disc-shaped cake and place them all on a clean baking sheet. Once all of the cakes have been formed, place the baking sheet into the refrigerator and allow to chill for at least 1 hour.

Step 4: Once chilled, place a large non-stick skillet over medium-high heat. When the pan is hot, add the vegetable oil. When the oil starts to shimmer, carefully add the crab cakes and cook until golden brown, 3-4 minutes.

Step 5: Flip the cakes and cook the other side until golden brown, another 3-4 minutes.

Step 6: Serve the crab cakes hot with a lemon wedge.

Chesapeake Tomato Pie

Serves 8

• 1/2 Package of Pre-made Pie Dough (1 sheet)
• 6 Ripe Tomatoes, peeled and cut into 1/2-inch thick slices
• 1/2 Cup Firmly packed Brown Sugar
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 tsp Salt
• 1/8 tsp Freshly Ground Nutmeg
• 1 Cup Plain Breadcrumbs
• Juice of 1/2 lemon
• 1/4 Cup Butter, cut into small cubes
• 1 Egg and 1 Tbs Cold Water, for egg wash
• Butter, to grease the bottom and sides of the pie pan

Step 1: Preheat the oven to 350 degrees.

Step 2: Butter the bottom and sides of a 9-inch pie pan.

Step 3: In a medium bowl, whisk together the brown sugar, salt, pepper, nutmeg, and breadcrumbs until thoroughly combined.

Step 4: Take the slices from 2 of the tomatoes and make a layer in the pie pan (there is no bottom crust.) Then, sprinkle 1/3 of the breadcrumb mixture evenly over the tomatoes. Make another layer from the slices of 2 of the tomatoes and another 1/3 of the breadcrumbs. Make the final layer of tomatoes and top with the remaining breadcrumbs. Pour the lemon juice over the pie filling and dot the entire pie with the butter cubes.

Step 5: Cover the pie with the 1 layer of pie dough, being sure to press down the outer crust. Cut several small holes in the pie dough for vents.

Step 6: In a small bowl, whisk together the egg and 1 Tbs cold water. Brush the entire pie with the egg wash.

Step 7: Place in the hot oven and bake for 40-45 minutes, or until the crust is golden brown.

Step 8: Remove from the oven and allow to cool completely before serving as a brunch/lunch dish or a side dish.

Arugula Salad with Nectarines and Goat Cheese

Serve 3-4

Dressing

• Juice of 1/2 Lime
• 2 Tbs Extra Virgin Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Salad

• 2 Nectarines, thinly sliced
• 1/4 Cup Crumbled Goat Cheese
• 1 Handful Fresh Mint, leaves only and chopped
• 2 Tbs Slivered Almonds
• 1 Package Arugula

Step 1: In a small bowl whisk together the olive oil, lime juice, salt, and pepper.

Step 2: In a large bowl, gently toss together the nectarines, goat cheese, mint, almonds and arugula.

Step 3: Serve cold with the dressing on the side.

Fun Facts about Maryland: 1. William Nuthead started the first printing business in St. Mary’s City in 1685. When he died, his wife Diana inherited the business. She was the first female licensed as a printer in the colonies. 2. The Maryland Gazette founded in 1727 is the oldest continuously published newspaper in the United States. 3. William Goddard inaugurated the first Post Office system in the United States in Baltimore in 1774. 4. In 1784 the first balloon ascension in the United States took place in Baltimore. The balloon was designed by Peter Carnes, but the ascent was made by thirteen year old Edward Warren. 5. The Baltimore Water Company, the first water company in the United States, was chartered in 1792. 6. In 1828 St. Francis Academy was the first dental school in the world. This became the Baltimore College of Dental Surgery in 1839. 7. In 1844 the first telegraph line in the world was established between Washington and Baltimore. 8. Dr. Florence Rina Sabin of Johns Hopkins School of Medicine in Baltimore became the first female professor of medicine in 1901. 9. King Williams School opened in 1696 it was the first school in the United States. 10. The Maryland State House is the oldest state capitol still in continuous legislative use.