Crab Cakes with Tartar Sauce (Maryland)

At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won first place.

3 (6 oz) cans crabmeat, drained, flaked and cartilage removed
1 cup bread, cubed
2 large eggs
3 Tbsp. mayonnaise
3 Tbsp. half-and-half cream
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. butter, melted
1½ tsp. seafood seasoning
1 tsp. Worcestershire sauce
1 tsp. sea salt
½ cup dry breadcrumbs
½ cup Canola oil

In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, freshly squeezed, butter, seafood seasoning, Worcestershire sauce and sea salt. Add to crab mixture and mix gently (mixture will be moist).

Place bread crumbs in a shallow dish. Drop crab mixture by ⅓ cupfuls into crumbs; shape each into a ¾” thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.

In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.

Makes 8 crab cakes.