Classic Maryland Crab Cakes
Maryland knows how to make crab cakes–heavy on the crab and light on the filler!
1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
¼ cup mayonnaise
1½ teaspoons Dijon mustard
1½ teaspoons Old Bay seasoning
1 teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
½ teaspoon Kosher salt
1¼ cups fresh bread crumbs (from dense white sandwich bread like Pepperidge Farm)
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
Equipment: Non-stick skillet
Natural Gas cooktop
Makes 8 crab cakes
Drain the crabmeat, if necessary, and pick through it for pieces of shell. Put in a mixing bowl and set aside.
In a separate bowl whisk together the next 7 ingredients. Pour this mixture over the crabmeat and mix gently until well combined. Gently break up large lumps if necessary with your fingers; do not overmix.
Sprinkle the bread crumbs and parsley over the mixture and mix thoroughly but gently. Cover with plastic wrap and refrigerate for up to 3 hours.
Shape into 8 cakes about an inch thick. Heat the butter and oil in the skillet over medium heat. When the butter is frothy, add the cakes to the pan and cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking for another 4 to 5 minutes. If using a smaller skillet, cook the crab cakes in batches; do not crowd the pan.
Serve with lemon wedges on the side.