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| 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 cartiledge |
| 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 |
| 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 |
| info@barringtonsoftware.com |
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Software Incorporated