Eastern Shore Crab Cakes
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon old Bay seasoning
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon hot pepper sauce
- 14 Saltine crackers
- 1 pound crab meat
- 2 tablespoon vegetable oil
In large bowl, whisk together mayonaise, egg, lemon juice, seafood
seasoning, mustard and hot pepper sauce until smoothly blended. Coarsely
crush crackers by hand into mayonnaise mixture; gently stir until blended.
Gentle stir in crab meat.
Form mixture into patties about 1/2 inch thick. Place on foil-lined baking
sheet. Cover and refrigerate one hour or until firm.
Heat oil in skillet over medium heat and pan fry until golden on one side.
Cook 5 - 8 minutes and turn (only once). Drain on paper towels.
Can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat
oven to 425°F. Place wire rack on rimmed baking sheet; place crab cakes on
rack. Bake 8 to 10 minutes or until hot and crisp.