This recipe is from Baltimore Sun Podcast #250. John Shields, a Chesapeake culinary expert, gives a great tutorial on the preparation of crab cakes. This is one of the two versions linked on the webpage. It's definitely worth a listen! The tartar sauce is adapted from Miss Shirley's recipe( Phillips Crab House, Ocean City, MD).
Author: My Dragonfly Cafe
Recipe type: Seafood
Cuisine: Maryland
Serves: 4-5 servings
Ingredients
1 pound jumbo lump crab meat
2 T. mayonnaise
1 large egg
2 t. Worcestershire sauce
1 t. dry mustard/ Dijon mustard
1 t. Old Bay
dash hot sauce, optional
⅓ c. saltine crumbs or 3-4 T. Panko could also be used.
Instructions
Crabcakes:
Blend mayo, egg, Worcestershire sauce, mustard and Old Bay.
Lightly toss with the jumbo lump crab meat and saltine cracker crumbs.
Form them into 4-5 crab cakes. about 3" in diameter and ¾" thick. Refrigerate for 30 minutes to one hour before cooking.
For pan frying: Heat pan to mediium and add ½ " oil. Sear it on both sides for about 3 minutes.
For broiling: Place rack on top third of oven. Flip after 3-4 minutes. Watch carefully! When golden, remove from oven.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/maryland-jumbo-lump-crab-cakes/