Chris French's Eastern Shore Crab Cakes

• 1 pound crab meat, preferably backfin lump
• 2 cups cornflakes
• 2 teaspoons homemade mustard, English-style (see recipe)
• 1 large egg, slightly beaten
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon mayonnaise
• 1/4 cup finely chopped parsley
• 1 1/2 cups corn, peanut or vegetable oil
• Tartar sauce (see recipe)

1. Pick over the crab to remove any tough pieces of shell or cartilage.
2. Leave the crab meat in as large lumps as possible.
3. Put the crab meat in a mixing bowl.
4. Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
5. Blend the mustard, egg, salt, pepper, mayonnaise and parsley.
6. Spoon and scrape this over the crab.
7. Sprinkle with the crumbs and blend gently but thoroughly.
8. Divide the mixture into six portions of equal size.
9. Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface.
10. Put one portion of crab mixture in the center.
11. Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture.
12. Flatten each portion to make six crab cakes, each about an inch thick or slightly less.
13. Refrigerate until ready to use.
14. Heat the oil in a skillet to a depth of about half an inch.
15. If necessary, add more oil.
16. Heat to a temperature of 350 degrees.
17. It may be best to cook the crab cakes in two batches.
18. Cook each batch for two and one-half minutes, total cooking time, turning the cakes once.
19. They should be golden brown on both sides.
20. Drain on absorbent toweling.
21. Serve with tartar sauce on the side.

crab meat, cornflakes, homemade mustard, egg, salt, freshly ground pepper, mayonnaise, parsley, corn, tartar sauce

Taken from cooking.nytimes.com/recipes/1954 (may not work)