ingredients.

Crab Cakes*

• (1) lb lump crab meat
• (1) egg beaten
• (½) cup mayo
• (⅓) cup saltine crackers, crushed
• (2) tsp. old bay seasoning
• (1) tsp Worcestershire sauce
• (1) tbsp. lemon juice

Tartar Sauce

• (½) cup mayo
• (6-8) cornichons, diced
• (1) tbsp. cornichon juice
• (½) tsp old bay seasoning
• s&p

Old Bay Fries

• (2) russet potatoes, cut long
• (1-2) tbsp. old bay seasoning
• (¼) cup extra virgin olive oil
• s&p

directions.

1. Preheat oven to 425°F
2. Lay cut potatoes on a sheet pan, drizzle with oil and sprinkle with salt, pepper and old bay seasoning
3. Place seasoned fries in the oven and prepare crab cakes while they bake
4. Mix all ingredients except for the crab meat in a bowl
5. Add crab meat (check for shells) and gently fold mixture together, being sure not to break up the lumps of crab meat
6. Form mixture into 4 evenly sized patties and chill for about 15 minutes
7. Make tartar sauce by combining ingredients in a small bowl and mixing until well combined, chill until ready to serve
8. Check fries and give the pan a shake to avoid burning them
9. Heat a large sauté pan over medium-high heat and add a couple table spoons of oil to pan
10. When pan is heated, add crab cakes and cook 4-5 minutes per side, until nicely browned
11. Plate crab cakes with seasoned fries, a couple tablespoons of tartar sauce, and lemon wedges

Crab cake recipe adapted from J.M. Clayton Seafood Company.