Have a recipe for Lump Crab Cakes anyone minus MAYO!
Just make a white sauce with some lemon to bind them together.
Make a heavy white sauce, break up some crab, add some chopped green onion and a bit of lemon juice and Old Bay and use the white sauce to bind it...roll in crumnbs and fry.
when it comes to Crab, my mantra is the simpler, the better...nothing should intefer with that special taste .. of course here in Maryland, there is only one type of crab -- BLUE
Maryland Inn Crabcakes
Makes 4 servings
Source Maryland Seafood Cookbook2 from the Maryland Inn, Annapolis
1 pound lump backfin crab meat picked over to remove cartilage
1 egg beaten slightly
1 slice cubed white bread
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1 tbsp fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for sauteeing
In medium bowl, mix egg, bread and seasonings. Toss to mix. Add crab meat. Mix gently but thoroughly. Shape into 6 patties. Place on cookie sheet and chill covered for 30 minutes. (This helps cakes hold shape while cooking.) Cook crab cakes in heavy fry pan in just enough oil to prevent sticking until browned -- about 5 minutes on each side.