Classic Crab-Packed Maryland Crab Cakes Recipe
"[Photograph: Vicky Wasik] Real Maryland crab cakes are all about the pure indulgence of crab, with as little filler and breading as possible to get in the way. Here's how to make them so that they come out deeply flavorful, with large chunks of perfectly seasoned crabmeat, every time. To be honest, they're so good that they don't even really need the lemon wedge, or condiments like tartar sauce...."
INGREDIENTS
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1 pound (450g) lump blue crabmeat, picked over for shells
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1/3 cup (80ml) mayonnaise
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1/2 cup panko bread crumbs (1 ounce; 30g)
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1 large egg, beaten
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2 tablespoons (30ml) Dijon mustard
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2 teaspoons (10ml) Worcestershire sauce
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4 dashes Tabasco
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1/2 teaspoon paprika
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Kosher salt and freshly ground black pepper
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3 tablespoons vegetable oil and/or unsalted butter (45ml/45g), plus more as needed
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Lemon wedges, for serving
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Tartar sauce, for serving (optional)
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