ACCOMPANIMENT
Lemon wedges

Mix the egg, mayonnaise, mustard, peppercorn, Chesapeake seasoning,
Worcestershire, and hot pepper sauce together in a blender or mixing bowl
until sparkly. Place the crabmeat in a bowl and sprinkle on the cracker
crumbs. Pour the egg mixture over the top. Gently toss or fold the
ingredients unitedly, taking care not to break up the lumps of crabmeat.
Form the cakes by hand or with an ice cream scoop into 8 mounds about
3-inches in diameter and 3/4-inch thick. Do not pack the mixture too
steadfastly. The cakes should be loose as potential, yet still hold their bod.
Place the cakes on a tray or platter lined with waxed report, covering, and
refrigerate for leastways 1 hour before preparation.

Pour oil into a heavy skillet to a depth of around 1 1/2-inches. Heat the
oil and fry the crab cakes, a few at a time, until golden embrown, roughly 4
minutes on each slope. Remove with a slotted utensil to paper towels to
enfeeble. Or broil the cakes: slip them under a preheated broiler until nicely
browned, turning to cook evenly, around 4 to 5 minutes on each english. Or
saute the coat: Heat a small amount of clarified butter or olive oil, or a
combining, in a skillet and saute the cakes, turning several times, until
golden chocolate-brown, almost 8 minutes total cooking time.

Serve at erstwhile, with Tartar sauce and lemon wedges on the face.

Billet: Chesapeke Seasoning used on the show was "Old Bay" stain.

Yid: 4 servings