Chesapeake Crab Cakes
"The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10 minutes...."
INGREDIENTS
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1 large egg
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1/4 cup mayonnaise
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1 teaspoon Old Bay seasoning
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Kosher salt
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1 pound jumbo lump crabmeat, picked over
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Coarse cornmeal, preferably stone-ground, for dusting
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1 celery stalk, thinly sliced crosswise
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1 mini cucumber, cut into thin rounds
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1 lime, halved
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1/4 cup safflower oil
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