Recipe: Maryland Crab Cakes/June's Crab Cakes

FAMOUS MARYLAND CRAB CAKES

1 shallot, finely chopped
2 Tbsp. Dijon mustard
2 Tbsp. mayonnaise
2 tsp. Worcestershire sauce
2 tsp. Old Bay Seasoning
2 eggs
2 slices trimmed white bread, finely chopped
1 Tbsp. fresh parsley
White pepper to taste (can use black)
1/2 c. crushed crackers or dry bread crumbs
1 # lump crabmeat
1 Tbsp. butter and 1 Tbsp vegetable oil for frying

In bowl, combine all ingredients except crab. Pick through crab, removing any shells, being careful NOT to break up lumps. Carefully mix in crab and form into 4 portions. Add butter and oil to heated saute pan.

When oil/butter is hot, add crab cakes to pan and saute on both sides until lightly browned.

Serve on a cracker, toasted bread, or roll with a side of coleslaw. Serves 4.

JUNE'S CRAB CAKES

1 # lump crab meat, left in fairly large lumps
1 small onion, minced fine
2 Tbsp soft butter
2 eggs
3 slices bread with no crusts
Half & Half to soak bread (half & half is kind of like light cream)
1 Tbsp. fresh parsley
1 Tbsp. Worcestershire Sauce
1/2 tsp. salt
1 - 2 tsp. Old Bay Seasonings, depending on how spicy you like them
1 Tbsp. Baking Powder
2 Tbsp. flour

Instructions:

First, soak the bread in a small amount of Half & Half just enough
to wet and moisten to soften. Set aside.
Mix crab, onion and softened butter til well mixed.
Using a braun hand mixer, break up the soaked bread. Add the eggs and pulse until well blended into bread mixture. Then stir in all the seasonings and add wet mixture to crab mix.

Form into patties, if too moist and won't hold together, can add some unseasoned dry bread crumbs to firm them up. Then fry patties in hot oil until well-browned on both sides, but not too brown. Want to preserve the delicate crab flavor. As they are finished drain on paper towel and keep warm in oven on platter while the rest are frying.

Serve with lemon or any other condiment you like with fish.