Lessons from Andrew Zimmerman :: When it comes to crab cakes, simple is best

Having crab meat at home always feels like a little bit of a splurge to me, even though in reality it makes so much more sense to make it at home if you consider the cost benefit.  And if you make these crabcakes, your everyday dinner will turn into something a little bit more special :)  Because Andrew Zimmerman, you are right, this is the best crab cake recipe hands down. Frankly better than what I've had at some fancy restaurants.  When it comes to crabcakes, simple really is best.  There is no need for all the creams, the parsleys, and other such extra fillers.  Just binding ingredients with simple flavors so that the crab takes the main stage, squeeze a little lemon on top with a little bit of tartar sauce and you're set.

The meal was easy to make, delicious to eat - what more could you need?  Served it with rosemary roasted potatoes and some fresh veggies bagna cauda style - Cy was a happy person that day.

{Baltimore Crab Cakes}
from Andrew Zimmerman

:: Ingredients ::

1/2c mayo*
1egg beaten
1tbsp dijon mustard
1tbsp worcestershire sauce
1/2tsp hot sauce**
1lb lump crab meat
20 saltine crackers finely crushed***
lemon wedges

*I used Japanese Mayo which may taste a little bit different from your standard american mayo
**I used tabasco sauce
***I didn't have any saltine crackers on hand so went with Panko instead which worked great- just don't forget to add some salt to your mixture

:: Directions ::

1.  In a bowl, mix together the mayo, egg, mustard, worcestershire sauce, and hot sauce.
2.  In a separate bowl, toss together the crackers (or panko + salt)  and crab meat.  Mix in the mayo       mixture and let it sit in the fridge for at least an hour.  (you can stop at this stage and leave overnight if you are prepping ahead)
3.   Scoop out the the mixture in to 1/3cup mounds.  You should be able to make about 8-10 depending on your crabcake size.
4.   In a large skillet, heat some oil, and pan fry the crab cakes for about 3 min each side, until they are
heated through and golden brown. Serve with a wedge of lemon and optional tartar sauce.