The Narrows Restaurant
Marylanders consume 50% of the crabs harvested in the country.
The state of Maryland only produces 10%, but we attract the best
blue crabs and crabmeat in the world.
In making crab cakes, it is essential that you find the best crabmeat.
I use jumbo lump because of the large lumps of crab. This type
of meat tends to contain the least amount of shell. I will only
use crabmeat from Maryland, Louisiana, Texas or North Carolina.
It must be blue crabmeat.
Most importantly, handle the crabmeat gently. Do not break up
the lumps and do not overpower the flavor of the crab!
- Chef Paul Shiley
The Narrows Restaurant's Crab Cakes
Yield: Four 5-ounce crab cakes
pound jumbo lump crabmeat
Tablespoons fine cracker meal
cup Hellmann's mayonnaise
Tablespoons Colemanšs dry mustard
of Old Bay seasoning
of Tabasco Sauce
teaspoon Lea & Perrin's Worcestershire sauce
of 1 lemon
oil for frying
Preheat oven to 500°F. Carefully clean crabmeat of any shells.
In one bowl gently fold crab and cracker meal. In another bowl,
mix all other ingredients. Gently fold the two together and
form into round balls. Deep fry in vegetable oil for approximately
6 to 10 minutes until golden brown.