Crab cakes define the flavor of Baltimore. There is a light baked version of the traidtional fried crab cake on a sandwich.
- In a bowl, lightly mix crab meat and beaten egg.
- Add mayonnaise, Old Bay seasoning, Worcestershire sauce, ground pepper, choped parsley, mustard and bread crumbs. Mix gently, trying not to break carb lumps.
- Form six crab patties.
- Heat oil in a skillet, over a medium heat. Fry cakes, turning once, until golden brown on both sides.
- Remove from heat and place on toasted bread roll with tartar sauce.
Form patties with your hands. Adding 1 teaspoon baking soda to the crabmeat mix produces lighter cakes. Other trick is chilling the patties for 30 minutes in the fridge before frying.