I am a big fan of the East Coast mostly because of the abundance of seafood. Since I have moved back to the Midwest I have missed having fresh seafood options everywhere I go. To satisfy my craving I decided to try my hand at making Maryland style crab cakes.
In a large bowl mix together crab, breadcrumbs, Worcestershire, mayo, egg, hot sauce, garlic powder, Old Bay, and creole seasoning to form your crab cake mixture. Shape (4) patties on a cutting board or plate then refrigerate for 15-30 mins, if you are pressed for time you can skip the refrigeration step. Refrigerating your crab cakes will help them stick together better during cooking.
Heat the oil to medium-high heat in a non-stick pan then add crab cakes and cook until golden-brown on both sides, flipping once.
Remove your crab cakes from the heat and serve while hot! I served mine with a homemade spicy mayo sauce (recipe below) along with sauteed squash and spinach.
Spicy Mayo Recipe:
Mix all ingredients in a small bowl until smooth. Refrigerate leftovers.