Crab Cakes

By 1For_Him

Ingredients

• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise
• 1-1/2 tsp. Dijon mustard
• 1-1/2 tsp. Old Bay seasoning
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce Kosher salt
• 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• Lemon wedges for serving

Preparation

Step 1

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.