A true Maryland crab cake puts a premium on purity, meaning that as few fillers are put to use as possible and only the freshest crabmeat goes into the mix.

5 saltine crackers, crushed to fine crumbs 
1 pound lump crabmeat, picked over for cartilage 
1 large egg 
2 1/2 tablespoons Homemade Mayonnaise, or prepared 
2 teaspoons fresh lemon juice 
1 1/2 teaspoons Worcestershire sauce 
Dash hot sauce, such as Tabasco 
Salt and freshly ground black pepper 
3 tablespoons peanut oil 
Horseradish Tartar Sauce 

1. In a large bowl, gently mix together all of the ingredients except the oil. The mixture will be wet. Form about 1/4 of the crab mixture for each cake. 

2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce. 

Photograph by: Todd Atkinson 

Courtesy of MarthaStewart.com