This recipe is from the Maryland Inn, Annapolis, Maryland, and was published in "Maryland Seafood, Cookbook II, Favorite Recipes from Maryland Chefs," by the Maryland Dept. of Economic and Community Development. I reduced the salt a bit, changed the white bread to whole wheat, and reduced the fat content somewhat. Note that there is no mayo in this recipe. We like these crabcakes a lot, and I hope you do, too. If you try them, please come back to my site and leave a comment to rate them -- this will help other readers, and me too.
Maryland Inn Crab Cakes, adapted
1 lb. backfin crabmeat
1/4 cup finely chopped green pepper
1 slice whole wheat bread, crumbled
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. lemon juice
1/4 tsp. sea salt
1/4 tsp. pepper
2 Tbsp. extra-virgin olive oil
Remove cartilage from crabmeat. In medium bowl, beat egg slightly. Add remaining ingredients, except for oil, and mix gently but thoroughly. Shape into 6 cakes. Saute cakes in a heated fry pan in the oil, until browned, about 4-5 minutes on each side. Or bake them in a preheated 400F oven, turning once halfway through (with the olive oil drizzled over them) for 15-20 minutes or till done. Deeelicious!