Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that? - saenyc —saenyc
Test Kitchen Notes
This is a crab cake in its purest form—fresh lump meat adorned with little more than crushed saltine crackers, mayonnaise and Tabasco. These have a nice, crisp crust and spicy bite from crab's classic partner, Old Bay. They are great spritzed with lemon but would also work well with a homemade tartar sauce. - Emily —The Editors
salt and fresh ground pepper, to taste
Old Bay (generous)
(or 4) of Tabasco
lump or backfin crabmeat (well-picked for shell)
crushed Saltine crackers
In This Recipe
In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
Toss mixture gently with crab and saltines.
Form the mixture into 3/4 inch patties.
Refrigerate for an hour, if possible.
Heat oil and butter until foam subsides.
Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.