Maryland Crab Cakes
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