This is one of the all-time great American recipes, comfort food at it's best; and it's relatively easy to make too. Traditionally, the Blue Crab from the Chesapeake Bay area is the one to go for, but I have to accept, reluctantly, that living this side of the pond, other varieties of crab will have to do.
Die-hards might also want to add Old Bay Seasoning, which is an American herb and spice mix. As we don't seem to be able to get it here (maybe I should try the excellent Wholefoods in Kensington High Street?), I've substituted my very own, very similar spice mixture which will have to do for the time being.
Back to the crab cakes. Take some juicy crab meat and put it into a mixing bowl. Add a cup of mayonnaise, a tablespoon of mustard powder (its got to be Colman's), a beaten egg, a teaspoon of Lea & Perrins, the juice of a lemon, and some chopped parsley. Combine everything together.
Now for The Greasy Spoon's very own "Old Bay Seasoning" recipe. Grind up some celery salt, mustard seed, cinammon, powdered ginger, peppercorns, and a bayleaf until you have a reasonably fine powder. Add a teaspoonful to the crab mixture.
Next you need to add some breadcrumbs. Instead of crumbling up a slice of bread, I find it easier to use about seven crushed Saltine Crackers, and I have a feeling that this could be more authentic. Put the crackers into a plastic bag, and then bash them with a hammer. Add the crumbs to the mixture and then chill it for about two hours in the 'fridge.
To cook, drop each crab cake into some hot oil (say, in a wok), and fry until they are golden brown. Serve with the classic American Tomato and Horseradish Ketchup. Utterly delicious, and very appropriate, I think, for a hot Saturday afternoon in June or July.
