Crazy About Crab Cakes

DEAR SOS: I’ve tried to obtain the recipe for crab cakes from Province restaurant in Frederick, Md., but to no avail. They are the best ever. Could you be of assistance?

GLADYS MCDONALD

Oxnard

DEAR GLADYS: Executive chef Matt Lagrotteria replied swiftly, along with a note saying that the secret to good crab cakes is the meat. The chef also uses a special barbecue seasoning mix found on the East Coast, but any seafood seasoning mix (such as Old Bay) or celery salt may be substituted.

Province Maryland Crab Cakes

Active Work and Preparation Time: 40 minutes

2 pounds jumbo lump crab meat

1 pound fresh claw crab meat

3 English muffins, ground into crumbs

1/4 cup mayonnaise

3/4 tablespoon seafood seasoning mix

2 eggs

Oil

* Carefully pick shell and cartilage from lump crab meat and claw crab meat. Place in large bowl and add muffin crumbs. Set aside.

* Combine mayonnaise, seasoning mix and eggs in separate bowl and mix well.

* Fold mayonnaise mixture into crab meat slowly and lightly but well. If too dry, add more mayonnaise; if too moist, add more crumbs. Mixture should not be too loose.

* Form into cakes. Heat 2 to 3 tablespoons oil in skillet over medium heat. Add crab cakes and pan fry until golden brown, about 4 minutes per side. Add more oil as needed to cook all crab cakes. Or broil, carefully turning once, until golden brown, 5 to 10 minutes.

* Variation: Add 2 teaspoons mustard, 2 teaspoons Worcestershire sauce, 1 tablespoon capers and 1 tablespoon chopped pimento to mayonnaise mixture.

12 to 15 crab cakes. Each of 12 crab cakes: 156 calories; 544 mg sodium; 90 mg cholesterol; 5 grams fat; 9 grams carbohydrates; 18 grams protein; 0 fiber.

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