CHESAPEAKE BAY CRAB CAKES

I love Maryland (aka Chesapeake Bay) crab cakes and I can get the crab meat fresh here in Eastern Virginia. Here is a traditional recipe for Maryland crab cakes with tartar and cocktail sauce.

1 large egg, lightly beaten

¼ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 t prepared horseradish (optional)
Zest and juice of ½ small lemon

1 T finely chopped parsley
1 t freshly ground black pepper

½ t sea salt

½ cup finely crushed (about 12-15) buttery crackers 

1 lb fresh lump crab meat, drained and checked for shells

2 T melted butter

In a large bowl, whisk the egg until frothy, then whisk in the mayonnaise.  

Whisk in the rest of the ingredients except the cracker crumbs and crab meat.

Gently mix in the cracker crumbs and crab meat.

Scoop and gently shape mixture into 6 balls, about ½ cup each, do not flatten.

Place on a plate, cover and refrigerate at least 30 minutes.

Preheat oven to 425 degrees F.

Lightly grease a baking sheet.

Lightly pack the crab balls and place on the baking sheet.

Drizzle with melted butter and bake 14 to 16 minutes, until brown around the edges and golden brown on top.

Serve with lemon wedges.

Serves 3 to 4

Tartar Sauce

¾ cup mayonnaise                                     

1 T capers, drained and chopped                                 

2 T sweet pickle relish or dill relish

2 T minced red onion 

1 t lemon zest

1 t Dijon mustard

2 dashes Worcestershire sauce

1 t dill weed

Salt and freshly ground black pepper, to taste   

                                   

In a medium bowl, mix all of the ingredients together, cover and refrigerate 1 hour or up to 2 days.