Crab Cakes (Maryland)

A true Maryland crab cake contains as few fillers as possible, with only the freshest crabmeat in the mix.

5 saltine crackers, crushed into fine crumbs
1 lb fresh crabmeat, picked over for cartilage
1 large egg
2½ Tbsp. mayonnaise
2 tsp. lemon juice, freshly squeezed
1½ tsp. Worcestershire sauce
1 dash hot sauce, such as Tabasco
sea salt
black pepper, freshly cracked
3 Tbsp. peanut oil
1 recipe Horseradish Tartar Sauce

In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about ¼ of the crab mixture for each cake.

Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side.

Remove from skillet, and drain on paper towels.

Serve hot with Horseradish Tartar Sauce.

Makes 4 servings.