This recipe calls for REAL jumbo lump crab meat, fresh picked from blue crabs if possible and Old Bay Seasoning.
It's what give it that authentic Eastern Shore flavor. Double or triple this recipe as needed for guests.
- Lump crabmeat - Milk - Saltine crackers - Scallions - Butter - Egg yolk - Mayo - Dijon mustard - Hot sauce - Old Bay seasoning
Form the crab cakes: Combine the crabmeat and milk in a bowl and soak for 20 minutes in the fridge, making sure the crabmeat is submerged.
Drain and press out excess liquid. Lay crab on a paper towel lined plate and pat dry. Combine the scallions, butter, egg yolk, mayo, mustard, hot sauce, and Old Bay.
Fold in 3 tbs of the crushed crackers and the crab meat. Using your hands, form the mixture into 2 large portions in a ball shape.
Press gently to flatten the bottom and leave the topped domed. Using a small plate, spread the rest of the cracker crumbs in an even layer.