I’ve learned to make hundreds of dishes over the years. Very few of them consistently elicit the reaction that the family Maryland crabcake recipe provokes. The recipe, passed down from my grandmother to my mother to me, focuses on the most important — and precious — ingredient: the crab. Done right, this is a dish I’d be proud to serve to a president, Pope or parent on a special day.
Acquire one pound of crabmeat, of the best quality and freshness you can afford, & a box of Saltines.
Crush one sleeve (~32 crackers) into the consistency of corn meal. (You may also substitute Stoned Wheat Thins.) Test different ratios of cracker/crab. The more of the latter, the better!
Combine crab & crushed crackers. Fold in 2-3 large dollops of mayonnaise using a spatula. Again, amount is up to cook. For me, dollop = 2 tablespoons.
If desired, add a 1-2 teaspoons of Old Bay seasoning, to taste.
Divide into 4 portions and form into cakes. Chill.
Heat large cast iron pan. Add enough cooking oil to coat bottom. (Key: choose oil with high flash point (canola, safflower, grapeseed, not olive oil). Add cakes. After 2 minutes on high heat, add 1 tablespoon of butter to pan. Flip when bottom of cakes is golden brown. When other side is golden, turn heat to minimum & cover to heat through.
Remove and place on draining rack. Serve with aioli, fruit salsa or “plain” with a squeeze of lemon.