Lump Crab Cakes

prep time:: 30 minutes plus chilling

Makes 6 crab cakes

Though Dutch’s Daughter is in Frederick, MD, Edith lived there for about 5 years. John and Sue Eckhart introduced her the restaurant. Aunt DeeDee and Edith would stop on their way home from shopping sprees for shoes at Neiman Marcus, (Debbie still wears some today). This is similar to their crab cake which was divine.

ingredients

1 lb. lump crab meat
1 c. crushed saltine crackers
1/2 c. mayonnaise
1 large egg
1 tbsp. ea. Dijon and yellow mustard
1 tbsp Wocestershire sauce
1 tsp Old Bay Seasoning
Dash of Tobasco sauce

directions

1
1. Spread crabmeat out on a flat pan lined with parchment paper.
2
2. Sprinkle crushed saltines over the top.
3
3. In a small bowl, mix together mayo, egg, mustards, Worces. sauce, Old Bay, and tabasco. Pour over crabmet.
4
4. Carefully fold to mix, trying not to break up the lumps. Let mixture stand 5 minutes or so.
5
5. Form mix into 6 mounded rounds about 3 in. diameter and i in. thick. Do not pack too firmly. This is important so the cakes will be lose but hold their shape.
6
6. Chill for at least 30 minutes.
7
7. Pour vegetable oil into pan and heat. Fry until golden brown.