The Crab Cake Guy

Clyde’s Crab Cakes
courtesy of The Tombs, Washingto, D.C.

On the edge of the Georgetown University campus, The Tombs is a daytime and evening favorite with University students, faculty and neighbors. A Washington D.C. institution, The Tombs features colorful decor highlighted by vintage crew and sporting prints, colorful sweeps, high-backed booths, and leaded glass. This is one of The Tombs most requested recipes.

Ingredients
1 lb. jumbo lump crab meat
1/3 cup mayonnaise
1 tblsp water
2 tsp Old Bay seasoning
1 tblsp Dijon mustard
1 tblsp chopped parsley
4 saltine crackers

Directions

1. Pick the crab meat over to remove excess shells and cartilage.

2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.

3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.

4. With your hands, break up the saltines into crumbs and mix into the crab mixture.

5. Form into four patties and pan-fry, or broil the cakes until golden brown.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
The Tombs, Georgetown, Washington D.C.
Crab Cake Guy’s recommended reading