Delmarva Crab Cakes With Cucumber Tarter Sauce: The Best Delmarva Crab Cakes With Cucumber Tarter Sauce Recipe from Cook'n

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	Delmarva Crab Cakes With Cucumber Tarter Sauce

Serves: 6

A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.

   1 cup cucumbers, peeled and seeded, cut into 1/8-inch cubes
   1/2 teaspoon salt
   1/2 cup mayonnaise
   1 scallion, white and green parts, finely chopped
   2 tablespoons nonpareil capers, rinsed
   1 teaspoon anchovy paste

   CRAB CAKES:
   1/2 cup dried bread crumbs
   1/4 cup mayonnaise
   1 large egg, beaten
   1 tablespoon Dijon style mustard
   1 scallion, white and green parts, finely chopped
   1/2 teaspoon Worcestershire sauce
   1/2 teaspoon or store-bought Old Bay Seasoning
   1/2 cup dried bread crumbs
   1 pound fresh lump crabmeat, picked over for cartilage
   Vegetable oil for deep-frying

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1. TO MAKE THE SAUCE: In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.

2. In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)

3. TO MAKE THE CRAB CAKES: Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.

4. Line a baking sheet with paper towels. Into a large, deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.

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