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Maryland crab cake recipe
By David Smith, III

1 LB lump back fin crab meat
2 tblspn Mayonnaise
1 egg
1 tblspn half and half
1 tsp. horseradish sauce
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
1 tblspn fresh chopped parsley
1/2 tsp. white pepper
1/2 tsp. sea salt
few drops of Tabasco or hot sauce
2 cups finely crumbled escort crackers
season to taste with Old Bay

1. Spread your back fin out on cookie sheet
2. In a big mixing bowl, mix your mayonnaise, egg, 1/2 and 1/2 and 
horseradish sauce together, until you achieve a smooth texture.
3. In a separate bowl, incorporate the white pepper, sea salt, dry mustard, 
old bay and the chopped parsley.
4. Combine wet mixture with dry.
5. Add to the combined mixture, lemon juice, Worcestershire sauce and drops 
of Tabasco sauce. Mix thoroughly
6. Starting at one end of the cookie sheet, pour very slowly the wet mixture 
over the crab meat, going evenly, from one side to the other. Thoroughly coat 
the morsels of crab.
7. Pour the finely crumbled cracker crumbs over top the mixture.
8. Very gently, pick up a small handful of the mixture, pat or form into a 
plump ball,
and place on a porcelain plate. You should be able to get 5 to 6 crab cakes 
on a plate. (Do not stack crab cakes on top of one another, finished product 
needs to set)
9. Place plate in freezer for about 15 minutes, so cakes will set, and be 
very firm when put into the pan to cook. This will prevent cake from coming 
apart while cooking.
IMPORTANT NOTE . . . . . Remember, sauce is just a binder for those delicious 
plump morsels of back fin. Just enough there to hold together the cake. The 
tasty part of this recipe is the crab meat itself, the sauce is just the 
costar!!

You may now broil, fry or sauté these wonderful delmaralous treats! 

IF you broil . . . . . . Place cakes on top rung of oven, so cakes are just 
an inch or so away from the broiler unit. Keep an eye on them, and flip them 
ONLY once, when they become golden brown on one side!

If you fry . . . . . . . . . Use a good skillet (cast iron is always best) 
place one and a half to two inches of cooking oil in pan (Vegetable oil is 
the best) Fry until cakes are light brown in texture. Do not over cook!

If you sauté . . . . . . . Try using some variations from time to time, like 
raspberry cooking wine with your oil, or how about butter, garlic and herb 
oils, or just plain old butter and balsamic vinegar. Remember, because the 
cost of back fin is pretty steep, you may wish to experiment with different 
tastes before you decide on which gourmet route to travel!
Bon appetite!!!!!!!