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Chef's Table | Chef's Profile | Gertie's Crab Cakes | Eastern Shore Crab Soup

Gertie's Crab Cakes

Servings: 4

Chesapeake Bay natives and visitors are constantly searching for the best crab cakes made on the bay. Every recipe is different, from the amount of crabmeat to how spicy they are. Gertie's crab cakes are made the traditional Eastern Shore way with mayonnaise, egg and cracker crumbs. Serve with a side of Tartar sauce, lemon wedges and bread.

INGREDIENTS

1	egg
2	tablespoons mayonnaise
1	teaspoon dry mustard
1/2	teaspoon freshly milled black pepper
1	teaspoon Old Bay seasoning
2	teaspoons Worcestershire sauce
1/8	teaspoon Tabasco sauce
1	pound backfin crabmeat, picked through for shells
1/3	cup Saltine cracker crumbs
	Olive oil for sautéing

METHOD

Combine the egg, mayonnaise, mustard, pepper, Old Bay, Worcestershire and Tabasco in a blender and process until frothy; set aside.

Place the crabmeat in a large bowl. Next, add the cracker crumbs. Pour the egg mixture over the top and gently fold the ingredients together, taking care not to break up the crabmeat lumps. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. Place the cakes on a tray; cover with foil and refrigerate for 1 hour.

Heat a tablespoon or so of olive oil in a large skillet coated with DuPont SilverStone® non-stick and sauté the cakes turning several times until golden brown, about 8 minutes. Serve hot.