Years ago we had neighbors who were from Maryland, they introduced us to this style crab cake, basically no fillers, good quality blue lump crab and the shape of a small ball. They were shipped on dry ice overnight. Eventually, the cost got us and after many attempts I have replicated these little beauties. We will have them for dinner with a salad. The key to Maryland crab cakes is not to over mix and shred the crab. Enjoy!
If you are in the Lake Zurich IL area try Diamond Fresh Seafood for your crab, tell them Carolyn sent you!

1 pound blue crab meat
8-10 saltine crackers
1 egg beaten
2 Tbls. Mayonnaise
1 tsp. mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
Dash of salt
Canola oil

Carefully check the crab meat for any cartilage. Gently squeeze any excess moisture out with a paper towel.
Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don’t want to break up the crab into fine shreds. Shape into 4 crab cakes, and refrigerate for at least 1 hour.
Heat about 2 tablespoons oil in a non-stick frying pan. Sauté until golden brown on each side, covering so they will be hot, serve or refrigerate until serving and then heat in 400 degree oven for about 5 minutes or until hot.

Remoulade
1 cup mayonnaise
1 Tbls. ketchup
1 Tbls. Dijon mustard
2 tsps. garlic
1 Tbls. fresh lemon juice
1 Tbls. dill relish
2 Tbls. capers; chopped
1 Tbls. Italian flat leaf parsley
Mix together above ingredients.