Ron - here is a standard recipe for Maryland crabcakes that is easy and wonderful! Your friends sure a lucky to be invited to such a grat party!!
Maryland Crab Cakes
2 pounds lump blue crab meat
1/2 cup butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper (optional)
1/2 cup FRESH bread crumbs
2 eggs
1 Tablespoon Worcestershire sauce
3 Tablespoons mayonnaise
1 Tablespoon dry mustard
1 Tablespoon Old Bay seasoning
Make sure you pick over all the crab meat carefully to remove all bits of shell and cartilage, being careful not to break up the lumps of meat too much.
Saute the onion, celery and optional bell pepper in butter until soft but not brown. Mix this cooked mixture with eggs, Worcestershire, dry mustard, mayonnaise, and Old Bay until well combined. Stir in breadcrumbs. Carfully fold in crabmeat. Form into patties, cover, and refrigerate for at least one hour before cooking.
My notes: This recipe is usally sauteed or broiled for service. I believe that the finished crab cakes that are served deep fried are often coated with additional breadcrumbs (I like panko for that, but regular breadcrumbs are fine). In this area, crab cakes are usually served with tartar and cocktail sauces and wedges of lemon. A good remoulade sauce is also a great accompanyment.
Enjoy!
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