- 1 lb Maryland backfin crabmeat
- 1 egg
- 2 slices white bread, crusts removed
- ⅓ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ tsp freshly ground black pepper
- vegetable oil
Crab cakes come in as many sizes and with as many variations as you’d expect from Maryland’s favorite food, and you’ll taste different versions throughout the Chesapeake region. To some Marylanders, a crab cake is authentic only when it’s been fried, but you can decide for yourself. Frying adds a little crunch to them, but they’re equally good—and less fattening—broiled (see Eleanor Van Dyke’s Crab Cakes).
1. Pick through the crabmeat and discard any cartilage and shells. Beat the egg in a medium bowl. Tear the bread into very small pieces and add it to the eg. Add the crabmeat, mayonnaise, Worcestershire, Old Bay, mustard, salt, and pepper, and mix gently.
2. Form into 8 crab cakes. Put 2 inches of vegetable oil in a medium skillet and heat to 350˚F. Deep fry the crab cakes 6 to 7 minutes, until golden brown.