Jane's Crab Cakes


Like many of us, I learned not only to cook, but to really love and appreciate good food, at my mother's side. Raised in Oklahoma, by a mother who never cooked, she took it upon herself to learn and practiced with raising and feeding three boys. She and my dad spent mom's last few summers at their house on Maryland's Eastern Shore, where she delighted in the bounty of fresh Maryland crabmeat. She did not take kindly to the subpar crabcakes that were foisted upon diners... overstuffed with bread filling and whatnot... As in most everything she did, she believed that simplicity stood out. And in her mind, a crabcake should explode with chunks of crab... and the snap of horseradish... and who can argue with that? - saenyc

What you will need

2 large eggs

4 tablespoons mayonaisse

4 teaspoons drained horseradish

2 tablespoons Dijon mustard

salt and fresh ground pepper

2 teaspoons Old Bay (generous)

4 teaspoons Worcestershire Sauce

a dash (or 4) of Tabasco

2 pounds lump or backfin crabmeat (well-picked for shell)

1/2 cup crushed Saltine crackers

4 tablespoons vegetable oil

4 tablespoons butter


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