Maryland Crab Cakes

Ingredients

• 1 lb lump crab meat
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1½ tsp Old Bay seasoning
• 1 egg
• 2 tbsp fresh parsley (optional)
• ½ cup saltine crackers
• ½ lemon (optional)
• 2 tbsp vegetable oil

Steps

1. Carefully pick through the crab meat to remove any shell fragments, then place in a large bowl.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and chopped parsley (if using).
3. Crush the saltine crackers into fine crumbs. Gently fold the cracker crumbs and the mayonnaise mixture into the crab meat, being careful not to break up the lumps too much.
4. Form the mixture into 4-6 patties, about 1-inch thick. If time allows, chill the crab cakes for 15-20 minutes to help them hold their shape.
5. Heat vegetable oil in a large skillet over medium heat. Pan-fry the crab cakes for 3-5 minutes per side, until golden brown and heated through.
6. Serve immediately, optionally with lemon wedges.