National Crab Day

Did you know that the Latin name for our blue crab is Callnectes sapidus, meaning "beautiful swimmer"?

In honor of national crab day, below is the recipe for Faidley's crab cake (one of the best in Baltimore).  Of course you'll have to wait until later this year to get good in-season Maryland crab meat...but it will be well worth the wait.

• 1 lb large lump Maryland crabmeat , picked over (no cheating!)
• 1 cup crushed saltine
• ½ cup mayonnaise
• 1 egg
• 1 tablespoon Dijon mustard (or slightly less dependent on taste)
• 1 tablespoon Worcestershire sauce
• 1 dash Tabasco sauce
• 1 dash Old Bay (for over top after it's all done)

Tartar sauce

• 1 cup mayonnaise
• ½ cup finely chopped dill pickles
• ¼ cup minced onion
• 2 tablespoons chopped parsley
• 1 tablespoon pickle juice

Directions:

1. 1
   Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
2. 2
   In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
3. 3
   Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
4. 4
   Let the mixture sit for 2-3 minute.
5. 5
   before forming the cakes.
6. 6
   Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
7. 7
   Do NOT pack the mixture too firmly.
8. 8
   The cakes should be as loose as possible, yet still hold their shape.
9. 9
   Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
10. 10
    Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
11. 11
    Chill for at least 1 hour.
12. 12
    To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute total cooking time..