Courtesy of Four Seasons Baltimore
Makes: 80 2-ounce crab cakes
To Make Tartar Sauce: Using a mixing bowl and rubber spatula, mix the ingredients together and set aside. Can be made a day ahead of time.
Pick through crabmeat to ensure there are no shells. Mix together all ingredients except crabmeat and saltines until base comes together. Using a rubber spatula, gently fold in crabmeat, trying not to break up the lumps.
Once crabmeat is homogenous with the mayonnaise base, sprinkle in saltines and again fold together. Allow mixture to rest in a refrigerator for about an hour until cold.
Using a 2-ounce ice cream scoop, scoop out crab cakes onto a parchment- or Silpat-lined sheet tray.
To Bake: Preheat oven to 350°F. Place cakes in the oven, and cook until golden brown on the outside but just warmed in the middle, about 10 minutes.
To Fry: Prepare a breading station by placing all-purpose flour in one bowl, whisked whole eggs in the second bowl and panko breadcrumbs in the third bowl.
Roll 2-ounce crab cakes into balls, and then bread each cake by dredging first in the flour, followed by the egg wash, and finally in the panko bread crumbs.
Fry the crab cakes at 350°F until golden brown but just warmed in the middle, about 3 minutes.