Recipe: Eastern Bay Crab Cakes

EASTERN BAY CRAB CAKES

"Pulling a crab cake recipe out of the watermen or their families in the Crisfield, Maryland, area was tough. Most would say that crab cakes are "too much trouble" and offer another crab recipe. When pushed, a simplicity began to emerge. Along this part of the Chesapeake Bay, the flavor of the crabmeat is paramount, and little is done to change it. "Take an egg, some melted butter, lemon juice, and parsley, then just mix it with some bread crumbs or saltines" was a recipe I heard dozens of times. Simple. Nothing written down. After talking with the guys at Layton's Seafood, a fresh seafood retailer in Crisfield, Maryland, I came up with this recipe. Handle the cakes gently and be sure to refrigerate them as directed."

1 large egg, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 cup roughly crushed saltines
1 pound crabmeat, backfin preferred, picked over for shells and cartilage
Canola oil (for frying)
FOR SERVING:
Lemon wedges
Sauce of your choice

Mix the egg, melted butter, lemon juice, and Worcestershire together in a medium-size mixing bowl. Fold in the saltines until moist. Fold in the crabmeat gently. Form the mixture into 10 crab cakes, about 1/3 cup each, and place on a baking sheet covered with waxed paper. Cover and refrigerate for at least 1 hour (2 hours is better, and overnight is fine).

WHEN READY TO COOK:
Heat about 1 inch of oil in a large, high-sided frying pan over medium heat until the oil shimmers but hasn't started to smoke, about 350 degrees F. Fry the crab cakes in batches, taking care not to crowd them, until golden brown, about 4 minutes per side. Drain on paper towels or brown paper bags. (Draining on bags will give you a crisper crust.) Serve with lemon wedges and your favorite sauce.

Makes about 10 crab cakes
Source: Crazy for Crab by Fred Thompson