Best Ever Crab Cakes

By JimMac

Ingredients

• 3/4 pound mixed crabmeat
• 3/4 pound crab leg or claw meat
• 1/2 t dry mustard
• 1/4 t white pepper
• 1/4 t cayenne
• 1/4 t Old Bay seasoning
• 1/2 t Worcestershire sauce
• 1 T chopped parsley
• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 to 2 T cracker meal
• vegetable oil
• mustard mayonnaise (previous page)

Details

Servings 6

Preparation

Step 1

Preheat oven to 400˚F. Pick through the crabmeat for extraneous shell and cartilage, but handle it gently.

Stir the dry spices into the Worcestershire sauce.

Add the spice mixture and the parsley to the mayonnaise and mix well.

Beat the egg until frothy. Fold 1 T egg into the mayonnaise mixture. Add the crab and claw or leg meat, and 1 T cracker meal to the mix, and incorporate. Add additional cracker meal and egg as needed for the mixture just to hold together. Form the mix into 6 equal cakes. Refrigerate for 30 minutes.

Heat oil in large frying pan. Without crowding the crab cakes, sear them on both sides, then finish in the oven for about 10 minutes.

Serve hot with mustard mayonnaise (or rémoulade sauce - see Sauces section). Yields 6 crab cakes.