Maryland Crab Cakes

I like crabs, I do. I've always fancied going to the seaside and playing with the little crabs that get stranded in rock pools at low tide. Unfortunately, being largely confined to the house for my entire life, I've never had the opportunity.

The nearest I ever came to realising this particular ambition was when Martin bought a couple of lobsters home from the fishmongers and put them in the bath, hoping to keep them happy until dinner-time that evening. Of course as soon as they hit cold, fresh water, they were revived from their torpid state and started banging around the avocado suite like there was no tomorrow. Which for them, there wasn't. Realising he was going to have to dispatch them fairly sharpish, M put a big pan of water on the stove. Meanwhile, my sister and I kept an eye on the vicious brutes, which continued to flip, flap and ping about the bathroom. Fortunately they had little elastic bands holding their claws shut, or I might have lost a whisker, or worse!

Anyway, back to crabs, which are like lobsters but even tastier, I think. Last night M made Marlyand Crab Cakes from a recipe given to him by his friends Vinny and Robin, who live in Maryland (Annapolis, to be precise), so should know what they're talking about. Vinny is one of M's best friends and so according to the anthropomorphic conventions they often use when they're talking to me, he's "my uncle". The recipe has been provided to Doug Hill at Lupe Pinto's deli (for all things Mexican, American and Mexican-American) who is meant to be publishing it, but there's no sign of the book yet, so make the most of this.

1 lb Jumbo Lump crabmeat (that's American specifications for you. We can't be so choosy over here, so fresh is best and try not to break up the chunks too much).
Saltine Crackers (8-10 crumbled) or 3 sliced white bread torn into fresh breadcrumbs
1 egg beaten
1/4 cup mayonnaise
1 tbsp Old Bay Seasoning (see below)
1 tbsp baking powder
1tsp mustard
1/4 cup chopped fresh flat-leafed parsley
"In a large bowl combine the egg, mayonnaise, Old Bay Seasoning, baking powder, mustard, and parsley. Mix in the crumbled saltines or fresh breadcrumbs. Carefully add the crabmeat trying not to break up the lumps while mixing it with the wet ingredients. Shape crabmeat mixture into six cakes. These can be cooked one of three ways: Sauté in olive oil until browned on both sides, broil (that's US for grill) until browned, or deep fry until browned. We find sautéing to be the best but that depends on personal tastes. Serve with tartar sauce or cocktail sauce. These are also excellent as sandwiches."

Old Bay Seasoning (if you can't find it ready-made)

1 Tbsp Celery Seed

1 Tbsp Whole Black Peppercorns

6 Bay Leaves

1/2 Tsp Whole Cardamom

1/2 Tsp Mustard Seed

4 Whole Cloves

1 Tsp Sweet Hungarian Paprika

1/4 Tsp Mace

In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.