Delmarva Crab Cakes with Cucumber Tartar Sauce

• 1 cup 1/8-inch cubes peeled and seeded cucumber
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1 scallion, white and green parts, finely chopped
• 2 tablespoons nonpareil capers, rinsed
• 1 teaspoon anchovy paste
• 1/2 cup plus 1/3 cup dried bread crumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 scallion, white and green parts, finely chopped
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
• 1 pound fresh lump crabmeat, picked over for cartilage
• vegetable oil for deep-frying

1. In a medium bowl, toss the cucumber with the salt.
2. Let stand about 1 hour.
3. Transfer to a sieve and rinse well under cold running water.
4. Pat the cucumber dry.
5. In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste.
6. Cover and refrigerate for at least 1 hour.
7. (The tartar sauce can be prepared up to 3 days ahead.)
8. Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning.
9. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide.
10. Place the remaining 1/2 cup bread crumbs in a deep plate.
11. Coat the crab cakes in the crumbs and set aside.
12. Line a baking sheet with paper towels.
13. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking.
14. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes.
15. Using a slotted spatula, transfer to the paper towels to drain.
16. Serve hot, with the tartar sauce on the side.
17. To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon.
18. Will keep indefinitely in a tightly covered container in a cool, dark place.
19. Makes about 3 tablespoons.

cucumber, salt, mayonnaise, scallion, nonpareil capers, anchovy paste, bread crumbs, mayonnaise, egg, mustard, scallion, worcestershire sauce, delmarva seasoning, lump crabmeat, vegetable oil

Taken from www.epicurious.com/recipes/food/views/delmarva-crab-cakes-with-cucumber-tartar-sauce-100928 (may not work)