Maryland Crab Cakes

Ingredients:

• 1 pound crabmeat (preferably fresh lump crabmeat, picked over for shells)
• 1 egg
• 1 tablespoon mayonnaise
• 1 tablespoon mustard (Dijon or yellow mustard)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped green onion (optional)
• 2 slices white bread (crusts removed, torn into small pieces)
• Salt and pepper to taste
• 1 tablespoon butter (for frying)
• 1 tablespoon vegetable oil (for frying)

Instructions:

1. Prepare the Crab Meat:
   • Begin by carefully picking over the crabmeat to remove any bits of shell or cartilage. Be gentle to keep the lumps of crabmeat intact.
2. Mix the Ingredients:
   • In a large bowl, beat the egg lightly. Add the mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and green onion (if using). Mix well until all ingredients are fully combined.
3. Add the Bread:
   • Gently fold in the crabmeat and bread pieces. The mixture should hold together but still be moist. Season with salt and pepper to taste.
4. Form the Crab Cakes:
   • Divide the mixture into 6-8 portions and shape them into patties, about 1 inch thick. Place the crab cakes on a baking sheet or plate and refrigerate for at least 30 minutes. This helps them hold together during cooking.
5. Cook the Crab Cakes:
   • In a large skillet, heat the butter and vegetable oil over medium-high heat. When the butter has melted and the skillet is hot, carefully add the crab cakes.
   • Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Be careful when flipping them to keep them from falling apart.
6. Serve:
   • Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
   • Serve the crab cakes hot with lemon wedges and your choice of dipping sauce, such as tartar sauce or remoulade.

Tips for Best Results:

• Fresh Crabmeat: For the best flavor and texture, use fresh lump crabmeat. If fresh is not available, high-quality canned crabmeat can be a good substitute.
• Old Bay Seasoning: This classic seasoning blend is essential for authentic Maryland crab cakes. If you can’t find it, you can make a substitute with a mix of celery salt, paprika, black pepper, cayenne pepper, dry mustard, and ground bay leaves.
• Chilling the Crab Cakes: Chilling the formed crab cakes helps them hold their shape during cooking and makes them easier to handle.
• Gentle Mixing: Be gentle when mixing the crabmeat to keep the lumps intact. This ensures you get nice chunks of crab in every bite.

Enjoy your delicious Maryland Crab Cakes!