La Viglia Recipes: Maryland Style Crab Cakes

Maryland style crab cakes are perhaps the most popular La Viglia tradition among many Baysiders who celebrate the time honored seven fish feast tradition.

Just ask the gentlemen who work the counter Christmas Eve at on Bell Boulevard.

But for those out there, who'd rather try making these delish cakes-o-crustacean—as opposed to buying them already prepared from Blue Water—here's a quick easy 'do-it-yourself' recipe.

Ingredients

2 six ounce cans of lump crab meat
4 oz fresh blue crab meat
1 large egg lightly beaten
1 bunch of fresh parsley finely chopped
2 tablespoons mayonnaise
1/2 tablespoon of Tabasco Sauce
1/4 tsp.  Old Bay seasoning
1/4 tsp. cayenne pepper (use slightly less if you don’t enjoy the heat)
1/4 tsp. mustard powder
3/4 cup Saltines
A touch of onion powder
Salt and Pepper to taste
2 Lemons sliced into wedges

Directions
1. Combine crab, Saltine crackers, beaten egg, Tabasco sauce, mayonnaise and finely chopped parsley in a small bowl, stirring into a batter that is moist but not over mixed.
2. Add salt and pepper.
3. Form into 12 medium sized crab Cakes about 1/4 inch thick.
4. Place formed crab cakes into the refrigerator and let cool for at least two hours.
5. Remove from the refrigerator, sprinkle Old Bay seasoning, cayenne pepper, mustard powder, and onion powder over crab cakes.
6. Deep fry using butter in a skillet over medium heat.
7. Turning each crab cake only once until each sides is browned.
8. Plate, lightly dust the cakes with a bit of Old Bay seasoning and serve with lemon wedges.

NOTE: For better results use all fresh Blue Crab Meat in lieu of canned lump crab.