Maryland Crab Cakes Recipe

Crab cakes are a staple of Louisiana restaurants, so I decided to hunt down the best crab cakes recipes I can find. Here's one from Maryland, the home of some of the best crab cakes you will ever try:

Ingredients

• 1 lb. fresh backfin crabmeat
• 1 large egg
• 1 tbsp. Worcestershire sauce
• 1 tsp. Old Bay Seasoning, optional
• 2 tbsps. regular, low-fat, or nonfat mayonnaise
• 8 saltine crackers, crumbled
• vegetable oil for saute'ing
• optional Homemade Cocktail Sauce

Directions

1. Carefully remove the cartilage from the crabmeat, keeping the pieces as large as possible. Blot crabmeat with paper towels.
2. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay, and mayonnaise until combined. Add crabmeat and crackers and toss lightly but thoroughly. Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a baking sheet or platter. If not cooking immediately, refrigerate covered.
3. Pour about 1/4 inch of oil into a large skillet and heat over moderate heat until hot. Add crab cakes or balls without crowding and saute' on each side until golden, about 2 to 4 minutes per side.
4. Remove to paper towels to drain. Or, if desired, broil as close to unit as possible on each side until golden.

Serve with Homemade Cocktail Sauce. Makes 6 main-dish crab cakes or 24 appetizer crab balls.

Recipe Courtesy of Marlene Sorosky, award-winning cookbook author featured on Good Morning America.