That’s what Maryland Does

I’ve spent most of my life sampling crab cakes on the Eastern Shore and crafting what I think is the best representation of a Maryland-style tradition. I’ve made these more times than I can count and I hope you enjoy them as much as I do!

What you need:

1 large Egg
2 TBSP Mayonnaise
1 tsp Dry Mustard
½ tsp. freshly ground Black Pepper
1 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
Dash Tabasco Sauce
1 lb. Backfin Crabmeat, picked over
9 Saltine Crackers, crushed
Clarified Butter
Lemon Wedges

What to do with it:

Whisk the egg, mayonnaise, mustard, black pepper, Old Bay seasoning, Worcestershire, and Tabasco together in a mixing bowl until frothy. 

Place the crabmeat in a bowl and sprinkle on the cracker crumbs. Pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. 

Form the mini cakes by hand or with a mini ice cream scoop into 20 balls about 1 inch in diameter. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate for at least 1 hour before cooking.

Broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. Or sauté the cakes: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minutes total cooking time.

Serve at once, with tartar sauce and lemon wedges on the side.

★★★