I made crab cakes tonight for the first time, using James Rouse’s Crab Cake recipe and altering it somewhat. Rouse was the developer who created Baltimore’s Harborplace, among other city scapes. I still prefer to tackle a dozen (two dozen?) Maryland crabs in their shells, but these are pretty good:
Here’s my adaptation of the recipe:
1 lb crab meat (backfin or lump prefered) … if you can find backfin, please send it to me!
Mix the following ingredients together (but not with the crab meat, yet):
2-1/2 Tbsp. mayonnaise (I use soy mayo)
1 beaten egg
1/2 tsp. salt
1/2 tsp. dry mustard
1 dash (or more) Worcestershire sauce
1 dash (or more) Tabasco sauce
1 tsp. lemon juice
1-1/2 tsp. Old Bay Seasoning (absolutely essential)
6 Saltine or similar crackers, crushed (no bread!)
Add crab meat to above mixture. Turn all together with your hands, very gently — avoid breaking the crab lumps. Make into slightly flattened cakes, about 1/2″ high. Spray baking pan with olive oil spray and lay out cakes on pan (I got 5 crabcakes from the recipe). Add small dabs of butter to top of each cake. Cook in preheated 375F degree oven for 18 mins, then broil for a few mins. until tops golden brown. Yum.