Maryland Crab Cakes

Being a Marylander, I had to include a crab cake recipe here.

Makes 6 crab cakes, enough to serve 2-3 as a main course

1 pound lump crab meat (or combination lump and jumbo lump)
10 saltine crackers, finely crushed
1 egg beaten
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire
1 teaspoon Old Bay seasoning
1 stalk celery, cut into small dice
2 tablespoons fresh parsley, finely chopped

1. Set the rack about 6 inches from broiler and preheat. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

2. Carefully check the crab meat for any hard and sharp cartilage. Put meat in a bowl and set it aside.

3. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley. Gently fold in the crab; mix just enough to combine and be careful not to shred crabmeat. Shape into 6 crab cakes and refrigerate for at least 1 hour.

4. Broil crabcakes for about 5 minutes, or until golden brown. Serve with tartar sauce, cocktail sauce, or a squeeze of lemon.

Quick Tartar Sauce

1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 tablespoon minced red onion
salt and freshly ground black pepper, to taste
1-2 tablespoons lemon juice, to taste
1 teaspoon dijon mustard