What kind of native born Marylander would I be if I didn't include a recipe for crab cakes? The real secret to making a great crab cake is to use very little filler. No red peppers or mushrooms or other ingredients I have seen some people include. The best crab cakes allow you to taste the sweetness of the blue crab. Nothing else. And given that crab meat is not exactly a bargain these days, that's exactly what you should be aiming for! Always use real Old Bay seasoning, invented right in Baltimore. Old Bay goes hand in hand with crab in Maryland - the perfect compliment!
1 pound lump crab meat (picked through with shells removed)
1 large egg beaten
1/4 cup mayonnaise
1 tbsp. finely chopped Italian parsley
2 tsps. Dijon mustard
2 tsps. Worcestershire sauce
1 tsp. Old Bay seasoning
1 tsp fresh lemon juice
1/8 tsp. sea salt
2/3 cup saltine cracker crumbs (from 14 crackers pulverized in food processor)
2 tbsps. melted salted butter
Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. Be very careful not to break up the lump crab meat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on a pre greased baking sheet lined with foil. Use your hands (wet hands work best) or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat broiler in oven when ready to serve. Brush each crab cake with the melted butter and place in oven for broiling. Broil the crab cakes for 12-15 minutes until golden brown and cooked through. If they look like they are browning too fast, lower the oven rack so that the cakes can still cook for the allotted time.
Remove the crab cakes from the oven and allow them to cool slightly before serving them.
Serve with fresh coleslaw, tomato salad, and corn on the cob.
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