Yesterday Thanksgiving crab feast.
Today crab cakes with sweet corn.
Though the crab has changed I still make the recipe of my Maryland childhood. For every pound of crab I use 1/2 cup of mayonnaise, 1 lightly beaten egg, 1/2 tsp dry mustard or 1 TB dijon , 1/2 - 1 tsp old bay seasoning to taste, 1 TB Worcestershire sauce, a splash of hot sauce and about 1 cup of crushed saltine crackers. Today I added corn cut from yesterday's leftover ears.
I mix together all the wet ingredients then fold in the crab (and corn) and the crackers. Let the mixture stand for about 5 minutes for the crackers to soak up some of the moisture and then form into cakes -- about 8 per pound of meat.
Chill the patties for about an hour before pan frying in butter or oil for 4 minutes or so on a side.
Today I was in a hurry and didn't want to wait for the cakes to firm up in the fridge so I coated each one in panko bread crumbs to help them hold together in the pan. That last bit was only moderately successful. James didn't seem to mind.