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" Crab cakes \u2014 that&amp;#039;s what Maryland does. That and football, as you&amp;#039;ve heard. The evidence: We&amp;#039;re going to the Super Bowl, and one-third of the nation&amp;#039;s crabs come from the beautiful, blue Chesapeake Bay. I grew up on its shores. The best time (except for football season) was summer, when my sister and I would fill the center of our wire trap with raw chicken (yes, crabs eat chicken), tie it to a piling, throw it over the side of the dock, and wait. Eager for the bounty it would bear, we would check the trap several times a day. Laying our bellies on the wooden planks of the dock, we&amp;#039;d pull the slimy rope up from the watery edge, eyes squinting with fear that there&amp;#039;d be nothing inside. Often there wasn&amp;#039;t \u2014 sometimes even the chicken was gone, some sneaky crustacean having scampered off with our bait. But other times \u2014 other times we&amp;#039;d go to pull up the trap, leaning backwards, one behind the other as if we were on the same team in tug-of-war, and the rope wouldn&amp;#039;t budge. Not a bit. We knew what that meant, so we&amp;#039;d turn on our heels and run reeling up to the house, dragging our dad down to the dock by the tail of his shirt. You could see the commotion in the water before the trap even hit the surface. It was full to the brim, each little shell scrambling for space. My sister and I would look at each other, beaming. What monsters we&amp;#039;d caught. More important, there would be crab cakes that night. Libby Woolever&amp;#039;s Mini Crab Cakes Try this great recipe from my mother for your Super Bowl party and watch Maryland show San Fran what we do. Pop &amp;#039;em appetizer-style or get buns and make sliders. Go Flacco, go Ray, go Ravens. Makes about 30 mini crab cakes. Ingredients:  1 lb fresh crabmeat (preferably blue crab back-fin) 1/2 cup Hellmann&amp;#039;s mayonnaise 1 large egg, beaten 1 tbsp Worcestershire sauce 1 tbsp Dijon mustard 1 tbsp Old Bay seasoning 3 tbsp white onion, diced 2 tbsp parsley, finely chopped 1 tbsp butter  Preparation: In a large bowl mix mayo, beaten egg, Worcestershire, mustard, and Old Bay. Gently fold in the crabmeat, onion, and parsley. Palm crab mix into 1-1.5 inch balls, place on a sheet pan, and refrigerate for 30 minutes. Over medium-low heat, melt butter in a frying pan. Add crab balls to the pan and gently flatten then into cakes using a spatula. Once the bottoms are golden brown, approximately 3 to 5 minutes per side, carefully flip. Serve with more Old Bay mayo sauce or Sriracha spicy mayo sauce. For Old Bay:  3/4 cup Hellmann&amp;#039;s mayo 2 tbsp Old Bay, or to your desired heat Squeeze of fresh lemon juice  Mix and serve on the side. For Sriracha:  3/4 cup Hellmann&amp;#039;s mayo 1 1/2 tbsp Sriracha, or to your desired heat  Mix and serve on the side. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a18800/baltimore-crab-cakes-recipe-15047949/?src=rss>