What follows is my much-perfected recipe for crab cakes.
(The cover on the left is my new release starring a Texas Ranger and the lady who owns the local bake shop, over at http://www.total-e-bound.com/ out Sept. 20!)
Hailing from Baltimore as I do, I consider the best crab cakes come from the Chesapeake area and here, I attempt to give you the rendition that combines the glories of Obryki's, English's, the old and loved Hausner's, a few great little bars in Highlandtown and Dundalk, plus the glory of --yes, drum roll--Old Bay seasoning!
GREAT CRAB MEAT (I buy mine lately at Costco, lump from Asia, but if you live in Maryland or DC or New Jersey, find the best where you are.)
1/3 c. mayo (I use low-fat, and it is just as good as FAT)
3 T. brown mustard/ dijon if you prefer
1 T. worcestershire
1 t. salt
1 T. OLD BAY
1 beaten egg
fresh parsely, chopped finely
add in the crab and then add:
3/4 c. of bread crumbs (store bought is fine and even Italian is good!)
Mix it all together and get your hands good and crabby!
Makes 6 really nice sized cakes or 12 smaller ones for nibbles.
Pan fry in 2-4 T. butter. BUTTER! BUTTER!
The smaller ones? Really great to feed each other!
Serve with worcestershire and saltines, Baltimore/Charm City style.
Good beer helps too!