Ingredients

1 egg
2 tablespoons mayonnaise
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon Chesapeake seasoning
2 teaspoons Worcestershire sauce
Dash of Tabasco sauce
1 pound backfin crab meat, picked over
1/3 cup saltine cracker crumbs
Vegetable oil for frying (optional)
Clarified butter and/or olive oil, for sauteing
Lemon wedges

Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire and Tabasco in a blender or mixing bowl until frothy. Place crab meat in a bowl and sprinkle with cracker crumbs. Pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and 3/4 inches thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.

To fry: Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat oil and fry cakes, a few at a time, until golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain.

To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minutes on each side.

Directions

To saute: Heat a small amount of clarified butter or olive oil in a skillet and saute cakes, turning several times, until golden brown, about 8 minutes total cooking time. Serve at once, with tartar sauce and lemon wedges on the side.