Classic Maryland Crab Cakes

By Brenda

Excellent Recipe!

Ingredients

• 1 lb. jumbo lump crabmeat
• 1 lg. egg
• 1/4 cup mayo
• 1 1/2 t Dijon mustard
• 1 1/2 t Old Bay seasoning
• 1 t fresh lemon juice
• 1/2 t worcestershire sauce
• kosher salt
• 1 1/4 cup fresh breadcrumbs (from soft white sandwich bread, such as pepperidge farm)
• 2 T unsalted butter
• 1 T chopped fresh flat-leaf parsley
• 1 T olive oil
• lemon wedges for serving

Preparation

Step 1

Drain crabmeat, ensure no shells. Put crab in medium mixing bowl and set aside.
In small bowl, whisk egg, mayo, mustard, Old Bay seasoning, lemon juice, worster sauce, and 1/4 t 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 parsley over the mixture, mix thoroughly but gently; try not to turn the mixture into a mash - it should still be somewhat loose. Cover with plastic wrap and refridgerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1"thick. In a 12"nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 min. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 min. Serve with lemon wedges.