Baltimore Crab Cakes

I can’t remember if Maryland still uses the State motto “Maryland is for Crabs”.  Either way, it is hard to imagine a place that does better crab cakes.  The important women in my life love crab cakes.  They are that good.

• ¼ cup homemade mayonnaise (1 egg yolk, pinch of cayenne, ¼ teaspoon of Dijon mustard, pinch of salt, ¼ cup olive oil, juice of ½ lemon—mix together all ingredients but the oil, then slowly stream in the oil while beating)
• 2 scallions, whites and greens, thinly sliced
• 1 egg
• 1 tablespoon of Dijon mustard (I use the whole grain version)
• Juice of ½ lemon
• 1 ½ teaspoons of Old Bay Seasoning
• 1 Serrano chili, seeded and veined, minced fine
• 1 pint of crab meat, or a lb
• 1 tablespoon of minced flat leaf parsley
• 1 teaspoon of minced chives
• Salt (not much) and freshly ground peper to taste
• 1 cup unflavoured Panko breadcrumbs
• 2 tablespoons of olive oil for frying

Make the Mayo.  Mix together all other ingredients except the breadcrumbs and oil.  Heat the oil in a skillet on medium high heat.  Make 4 crab cakes, taking care to give them a good squeeze to hold them together.  Place gently in the pan and fry 2-3 minutes each side, until lightly golden-brown.

Serve them forth.  Serves 4.