Mamma makes Anne's Crab Cakes
Maryland Crab Cakes
Makes 9 appetizer size cakes
5-7 Saltine Crackers
1 tablespoon of Old Bay Seasoning
1/2 lb of chunked crab meat
1/2 tablespoon of Dijon mustard
1/2 teaspoon of Tabasco
Begin by chopping the crackers in a food processor until the texture of bread crumbs and out in a large mixing bowl. Add the Old Bay Seasoning and the crab meat and gently mix with a fork. Put in the fridge to chill while preparing the wet ingredients.
Gradually (and gently) add just enough of the wet ingredients to the crab mixture that you are able to form small cakes. Form the cakes and set aside.
To cook the crab cakes, melt about a tablespoon of butter in a frying pan and cook the cakes until golden brown on each side.
Serve with a tepenade, tartar sauce, cocktail sauce, chutney, or really anything else that suits your fancy.
If you are feeling industrious, you can use a fresh crab, boil that baby, and then break it open and dig out your own crab meat. However, I can tell you that this is a lot of work. So unless you are looking for the experience of cracking open a crab, just by chunked meat at the grocery store. Drain out any liquid before using.