Maryland Crab Cakes

Maryland Crab Cakes

When blue crabs were swimming in the Chesapeake Bay, I would catch them, and steam them, setting aside the meat. Then my mother, Tess, would make her special Maryland crab cakes.

Recipe

• 1 egg
• 1/2 cup mayonnaise
• 1 tablespoon parsley
• 1 teaspoon dry mustard
• 1/2 teaspoon Old Bay seasoning (found in most supermarkets)
• 1/2 teaspoon baking powder
• 1 teaspoon Worcestershire sauce
• 1 slice white bread without crust
• 1 pound back fin crabmeat
• 1 pinch of white pepper

Combine all ingredients except bread and crab in a bowl and mix. Fold in crab meat and bread crumbs softly, and form into cakes. Saute in vegetable shortening or butter. Makes 4 cakes.

Tips From The Test Kitchen: To cut the cost of this dish, substitute canned lump crab meat. Tabasco sauce is delicious as a condiment, as are tartar sauce or cocktail sauce mixed with mayonnaise.

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