Authentic Eastern Shore Maryland Crab Cakes

Living in Talbot County, MD for 25 years, I have sampled many an Eastern Shore crab cake. I would say the defining qualities are lump crab meat, very little filling, and Old Bay. No veggies! I have tried many recipes, but I finally gave up and asked my friend, the owner of a relative's cookbook from the 1800s, for her recipe. I had to do a couple of favors to get it, so I am saving it here so I don't lose it. The recipe doubles just fine.

• Ready In: 35 mins
• Serves: 3
• Yields: 6 cakes

Ingredients

• 1  lb lump crabmeat
• 2  tablespoons heavy cream (you may need to use a little more)
• 2  tablespoons Dijon mustard
• 2  tablespoons mayonnaise
• 1⁄2 tablespoon  Old Bay Seasoning
• 1⁄2 cup  breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)
• 1  egg, beaten

Directions

1. Mix together all ingredients BUT the crab.
2. If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
3. Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
4. Store in fridge for 1/2 hour or so.
5. Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).