Louise's Maryland Crab Cakes

By Lsweetnell

A true, simple, pure, just plain good crab cake. Its all about the crab and it's beautiful flavor. Often even fish haters like a good crab cake.

Fresh lump or back fin crab meat is the best. The big box stores carry lump or back fin crab meat now-a-days. It is pricey, but still cheaper than going out for four people.

Plan on using the crab meat within a couple of days from buying.

I prefer the simplicity of the recipe and not a bunch of unneeded adds like sage, green pepper, onions, celery, claw meat, etc. Having said that, many people like a dash or two of Old Bay Seasoning in or on their crab cake, up to you. If your land-locked, probably not.

This can be served as the main dish with other sides (fries or baked potatoes) or as a crab cake sandwich on a bun with lettuce and tomato. Yum!

NOTE: Tarter sauce is a good condiment for this even on the rolls with the lettuce and tomato.

Ingredients

• 1 pound lump or back fin crab meat (gently go through for shell trying not to break up the crab)
• 4 slices of soft white bread, edges removed, finely diced (or lightly pinched apart, try not to compress the bread)
• 1 large egg
• 1/2 cup mayonnaise
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 dash of Tabasco
• 2 tsp Worcestershire sauce
• 2 tsps French's yellow mustard (some recipes call for Dijon, I think it is a little strong. (Your choice)
• Margarine, butter, or oil for frying (four thin pats of butter for broiling (preferred)
• Plain bread crumbs (if you prefer to fry the crab cakes) Suggest broiling.

Preparation

Step 1

1. Gently remove all shell from crab meat (I use a small bowl of water to rinse my fingers when I find one of those little pieces of shell.)
2. In a bowl, mix egg, mayonnaise, Tabasco, Worcestershire sauce, mustard, seasonings, stir, add bread, stir again.
3. Add crab meat and mix gently but thoroughly. Shape into 4 cakes about 1/2 inch thick.
4. Place crab cakes on lightly oiled baking sheet. Do not need to bread crab cake for this. Place a thin pat of butter on top each crab cake. Place in preheated oven on 350 degrees for 20 minutes, no longer. (the crab is already cooked, just needs to be warmed through)
5. Or, Gently fry cakes in a frying pan, in just enough oil to prevent sticking, until they are light brown on each side. (about 5 minutes on each side).
*Note: If desired, crab cakes may be deep fried at 350 degrees for 3 to 4 minutes, or until lightly browned on each side.