Maryland Crab Cakes

Name: Maryland Crab Cakes
Yield: Serves 4
Cuisine: American, Mid-Atlantic
Ingredients: 14 , saltines; 1 pound, lump crabmeat (see note), picked over for shells; 3 , scallions, minced; 2 tablespoons, unsalted butter, melted, plus 1 tablespoon unsalted butter, softened; 2 tablespoons, mayonnaise; 1 , large egg yolk; 1 tablespoon, Dijon mustard; 2 teaspoons, hot sauce; 1 teaspoon, Old Bay seasoning; 1 , lemon, cut into wedges

36 comments

Appears in Cook's Country June/July 2010

The less binder, the better they tasted-but the more they fell apart. Where was the sweet spot?

SERVES4

TIME45 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

To get our Maryland Crab Cakes to form without adding too much binder, we dried the crabmeat with paper towels, which allowed us to use fewer crushed crackers. We found that broiling the crab cakes on a greased baking sheet allowed us to br...

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