Crab Cakes

By Dottiejk

Ingredients

• 1 poun crabmeat, jumbo lump or backfin
• 1 large egg
• 1/4 cup mayonnaise
• 1-1/2 teaspoon dijon mustard
• 1-1/2 teaspoon old bay seasoning
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1-1/4 cup fresh breadcrumbs; soft sandwich bread
• 1 tablespoon fresh flat leaf parsley; chopped
• 2 tablespoon unsalted butter
• 1 tablespoon olive oil

Preparation

Step 1

Drain the crabmeat and put in medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayo, mustard, old bay seasoning, lemon
juice, worcestershire sauce and salt. Scrape the mixture over the crab and
mix gently until well combined. Gentle break up the lumps with your
fingers but do not over mix.

Sprinkle the bread crumbs and the parley over the mixture and mix them in
thoroughly but gently; Cover with plastic wrap and refrigerate for 1 to 3
hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12 inch
nonstick skillet, heat the butter with the olive oil over medium heat. When
the butter is frothy, add the cakes to the pan. Cook until dark golden
brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to
medium low and continue cooking until the other side is well browned, 4 to
5 minutes. Serve with lemon wedges on the side to squeeze over the cakes.