I'm from Maryland, I lived in Baltimore, I love crabs. That's kinda how it works. So when our friend Laurie generously offered to bring back fresh Alaskan king crab legs from the Aleutian islands, we were psyched! Backfin meat is the best to use, and king crab legs you get at the store will have a large portion of the backfin meat on the ends. Pick that stuff clean, its the best meat! Here's some prep advice for making Maryland Crabcakes:
1) Mix together these for the filler: bread crumbs, chopped celery, onion and/or red pepper, 1 egg, mayonnaise, Worcestershire, pepper, salt, and most important: OLD BAY seafood seasoning. Please don't forget the Old Bay or forget about the "Maryland" part of your crabcakes. :)
2) Fold in the crabmeat & Shape into cakes as big as you like.
3)Melt butter in the fry pan and cook until brown, about 5 minutes per side.
Then eat em!
