BALTIMORE CRAB CAKES

It's been a few months since I've moved to Baltimore now, but it wasn't until last weekend that I made things official: I picked crabs! It was messy but so much fun! We bought 4 dozen crabs (seasoned with Old Bay, of course), set up a picnic table lined with butcher paper, and picked away for about two hours!

I was lucky and got sent home with the leftover crab, so I decided to make some crab cakes. Mmmm such a good decision!

baltimore crab cakes

1 pound lump crab meat (I wouldn't blame you for buying it rather than picking it yourself!)
20 saltine crackers, crushed
1/2 cup mayonnaise
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning

Toss the crabmeat with the crushed saltine crackers in a medium sized bowl. In another bowl, mix the remaining ingredients. Once smooth, fold this mayonnaise mixture into the crabmeat. Cover and refrigerate for at least an hour to make the cakes easier to shape. When ready to cook the crab cakes, set your broiler to high, scoop the crab mixture into ~1/4 cup mounds, lightly pack into 12 patties, and place on a cookie sheet. Broil for 6-8 minutes, flip, and then broil for another 6-8 minutes more on the other side. The patties should be nicely toasted on each side. Top with your remoulade of choice (I added some basil leaves to mine!) and serve warm.