1 lb. Maryland crabmeat – jumbo lump is best! 
6 Saltines 
1 Tbsp dry mustard (or any mustard will do)
1 Tbsp Worcestershire sauce
1 Tbsp pepper
1 Tbsp Old Bay (optional)
1 Egg
½ Cup mayonnaise

Finely break up the saltines (e.g. in a plastic bag)
Mix all ingredients except the crabmeat
Remove excess liquid from crabmeat and mix in crab meat
In a frying pan, melt 1 Tbsp butter
Form crab cakes to desired size and add crab cakes to pan
Cook on a medium heat for 4-5 minutes per side or until golden brown

1 lb. Maryland crabmeat
1 chicken or beef bouillon cube 
1 c. boiling water 
1/4 c. finely chopped onions
¼ c. finely chopped mushrooms
¼ c. finely chopped celery (optional)
2 tbsp. flour
Parsley flakes for garnish (optional)
Old Bay seasoning to taste (not optional!!)
1 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/4 c. butter (I usually end up adding more butter and flour to thicken the soup)
1 qt. milk
1/4 c. sherry (I always use more of this!)  

Dissolve bouillon cube in water or use 1 cup of chicken stock. In 4 quart saucepan, cook onion and mushrooms in butter until tender. Blend in flour and seasonings. To thicken the soup, I often have to add more flour and butter (roux). Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving. Makes around 8 servings. 

Recipe provided by Ken Kolodner