Real Maryland Crab Cakes!

One topic that seems to come up repeatedly at the Manry family dinner table (the grown up table) is what our "death meal" would be.  In other words, if you were going to die tomorrow, what would your last meal be.  Yes, it's a dark topic, but it's always a fun discussion.  My wife would definitely choose crab cakes, and I think I might be right there with her.  I'm not talking about the horrible "Maryland style" crab cakes that every restaurant claims to have here in NC, but real Maryland crab cakes!  Most of the crab cakes that you get outside of Maryland have more filler than crab and they are deep fried.  They are basically fried bread with a little bit of stringy crab mixed in. 

I admit, Maryland natives are a very proud people. We tend to think very highly of our home state in all regards but especially its cuisine (and we're right).  Some of the best crab cakes in Maryland come from Faidley's located in Lexington Market in Bal'mer, (Baltimore for you non-Marylanders).  The following  recipe is an attempt to duplicate Faidley's crab cakes.  They use Jumbo Lump crab meat in their crab cakes.  This is extremely hard to find outside of coastal cities.  If you can find it, and have the money, buy it.  It makes a huge difference in the texture of crab cake.  In this recipe, I'm going to use backfin because it's readily available and it was on sale.  By the way, Faidley's uses backfin crab meat as their "filler" to bind the jumbo lump crab meat together.  I use crushed saltines.  Winner Faidley's.  If your ever in Charm City, and want a true Baltimore experience, pay a visit to Lexington Market.  Get some Faidley's crab cakes for lunch, and for dessert, get some Berger Cookies (also located in Lexington Market). 

Crabbie Patties!

Ingrediants:
1 Large Egg, lightly beaten
1/2 cup of Mayonaise
1 tablespoon of Dijon Mustard
1 tablespoon of Worcestershire sauce
1/2 teaspoon hot sauce
1 pound of Crab Meat (preferably jumbo lump)
Saltine crackers (about 20, crushed up)
Old Bay
3/4 Stick of Butter

Cooking in Butter

Combine the first 5 ingredients in a mixing bowl.  Pour the crab into a separate bowl.  Slowly add about half of the mayo/egg mixture to the crab meat.  Carefully mix together, you do not want to break up the crab meat to much, the lumpier the better.  Add about half the the crushed saltines.  Keep repeating these steps until the crab meat mixture is at a point where you can form patties out of it.  You might not need all of the Mayo/egg and Saltines.  Form the crab meat into around 8 thick patties (if you want larger crab cakes make fewer crab cakes, duh!).  Place the crab cakes on a wax paper or foil lined baking sheet.  Sprinkle the crab cakes with Old Bay and chill in the fridge for at least 1 hour. 

Do you see any filler here? 

Remove the crab cakes from the fridge and now your ready to cook!  Melt the butter in a heavy pan, preferably a iron skillet over medium heat.  Carefully, place the crab cakes in the pan and cook in batches, for about 5 to 7 miunutes per side.  Be careful when you flip the crab cakes over so that they do not break apart.  When the crab cakes are done, they should be well browned on the outside

Now, put on the O's game, pour yourself a Natty Boh and enjoy Hun!