*My friend, Shan, told me this after I posted this recipe on Facebook (Thanks, Shan!):
A little known fact that you may find interesting. My neighbor is a crabber and catches his crabs from the San Bernard River, Brazos River and the surrounding bays [in Texas]. At the end of the day he catches between 1000 and 2000 pounds of crab which a refrigerated truck delivers to the Intercontinental Airport [in Houston] and they are flown to Maryland. People from all over the world can order a fresh Maryland Blue crab but only a few people know they come from Brazoria County.
My mouth waters for crabcakes anytime I’m anticipating a visit from my father-in-law from Maryland. The last time he was in town, he did not disappoint. Here is his secret recipe:
2 lb. lump crab meat (backfin)
2 tsp. Worcestershire sauce
2 T. Old Bay
2-4 T. mayonnaise
2 T. mustard
Oil for frying
Heat about one inch deep amount of oil in a skillet to frying temperature. Pat the crab meat dry with paper towels. Mix eggs, Worcestershire sauce, and Old Bay together in a bowl. In a separate bowl, add half of the crab meat, half of the egg mixture, half of the mayonnaise, and half of the mustard. Mix and add additional Old Bay to taste.
This is my father-in-law (below). We call him Pop. Ducky calls him Pop Pop.
Add the remaining crab meat, egg mixture, mayonnaise, and mustard. Mix well and add additional Old Bay to taste.
Use a rolling pin to finely crush crackers.
Add crackers to crab mixture and mix with your hands. Make palm-sized cakes.
Fry them babies up until golden brown.
I like to sprinkle mine with extra Old Bay before they cool.