An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.
1 lb. lump or backfin crabmeat
- 8 saltine crackers
- 1 egg beaten
- 2 tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 1/4 tsp. Worcestershire sauce
- 1/2 tsp. Old Bay seasoning, or more to taste
- Salt to taste
- 2 tbsp. vegetable oil
Drain the crabmeat and pick through it for shells and cartilage. Put the crab in a bowl and set it aside.
Crush the saltine crackers until very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
Heat about 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
Serve the crab cakes with tartar sauce, remoulade, or simply with a squeeze of lemon.