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OxfordPress.com

Ann's Crab Cakes

While I love crab cakes, almost all restaurants put too much filler in them to suit me. At home you can treat yourself to the very best jumbo lump crab from the Chesapeake blue crab, avoiding Alaskan snow crab. Sure it is expensive, maybe $30 a pound, so just think of it as a once-a year treat. The best is fresh, not pasteurized. One place that will order it in, is Foremost Seafood, 1904 Woodman Center Drive, Kettering.

Makes 3 to 4 servings

1 pound fresh crab meat, either jumbo lump or backfin

1 slice bread, crusts removed *

1 egg, beaten

4 tablespoons mayonnaise (not low fat)

1 tablespoon minced parsley

1 teaspoon dry mustard

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons butter

2 tablespoons vegetable oil

Pick over the crab to remove any bits of cartilage. Be careful not to break up the big lumps.

Run the bread through a food processor to make rough crumbs. Blend the egg, mayonnaise, parsley and seasonings, and add the crumbs. Gently fold in the crab. Shape into patties, either four large ones or six smaller ones. Place in the refrigerator, covered, until ready to cook.

In a large skillet heat the oil and butter, swirling to coat the pan. When the fat is sizzling, pan fry the crab cakes for 3 to 4 minutes per side, until nicely browned.

* 1/4 cup cracker crumbs, such as Saltines, can be substituted.

NOTE: When paying the price of fresh lump crab, it is a sin to add ingredients that overwhelm the taste of crab. Acceptable optional added ingredients include: 1 teaspoon Old Bay seasoning or 1 teaspoon Worcestershire sauce.