Preparing and eating crab cakes at home is the most-economical and most-delicious place to enjoy them. Restaurants are good, but they can not match the crab cakes you make at home at an affordable price because jumbo lump crab is so expensive.
Here’s a good recipe.
Start by steaming the crabs, not boiling them, in one part beer, water and vinegar and some Old Bay seasoning. Steam them for 25 to 30 minutes until they are evenly orange, then sit down with friends for a feast of hot cracked crabs. With the leftover crabs, pick out the body meat and save it in milk, frozen or just chilled, for crab cakes.
Mix up one teaspoon of mustard, one teaspoon of Worchester Sauce, one teaspoon of Old Bay seasoning, two tablespoons of mayonnaise (Dukes in the south, Hellmann’s in mid-Atlantic), one beaten egg and some bread crumbs in a bowl. Fold in one pound of lump crab meat. Form the mixture into loose patties and pat some extra bread crumbs on the outside, then chill them for an hour or overnight in the refrigerator. Fry them in light oil for about four minutes a side at medium or broil them. Serve with tartar sauce or plain.
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