CRAB CAKES BALTIMORE STYLE (for four)
2 large eggs, well beaten
½ cup chopped celery
1 cup crushed saltines
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
¼ teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped flat leaf parsley
½ cup finely chopped scallions
salt and freshly ground black pepper
1 pound crabmeat, preferably lump, picked over for shells and cartilage
½ cup fresh bread crumbs
¼ cup vegetable oil
remoulade sauce, to accompany
1. Combine the eggs, celery, saltines, mustard, Old Bay seasoning, pepper flakes, Worcestershire sauce, parsley, scallions and salt and pepper to taste in a large bowl and blend well. Add the crabmeat, folding it in lightly without breaking it up.
2. Divide the mixture into 12 equal portions. Shape them into hamburger like patties. Dredge them lightly in the bread crumbs.
3. Heat approximately 2 tablespoons oil in a large nonstick skillet over medium heat. Cook the crab cakes for 2 to 3 minutes on each side, or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels, and serve with remoulade sauce.
from Amandas Hesser, The Essential New York Times Cookbook
NOTE: For a crab burger blt, spread cut sides of toasted buns with remoulade and top with a burger sized crabcake, slices of tomato, avocado and crisp, cooked bacon, and shredded iceberg lettuce.
adapted from Gourmet Magazine, August, 1996