Blue crab from the Chesapeake Bay is the best! Thank you, Mom-mom, for treating us to your famously delicious Maryland crab cakes.

I’ve tried to make these crab cakes myself but couldn’t get them to taste like Mom-mom’s. She gave me some tips, so hopefully my next attempt will come closer to the crispy/creamy goodness of her crab cakes.

Mom-mom’s Crab Cakes

1 lb. crab meat (chunk and claw meat)
1 egg beaten
2 slices white bread pulled apart (no crust)
2 Tbsp mayonnaise
1 tsp mustard
Old Bay seasoning, salt & pepper to taste

Mix above ingredients. Form crab cakes by packing into 1/3 measuring cup to shape. Refrigerate cakes for one hour. Cover both sides of cakes with seasoned bread crumbs. Fry in skillet at medium heat (350 degrees). Cook slowly.  Yum! Yum!