Crabs are good no matter how you eat them! Margo prefers the easy and least messy ways. And crab cakes are both!
You will need:
1 lb jumbo lump crab meat
1 egg
1/4 cup mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 tsp Old Bay
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Kosher salt
1 1/4 cups fresh bread crumbs
1 tbs parsley
2 tbs unsalted butter
1 tbs olive oil
Combine egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt in a bowl and whisk well. Pour over the crab meat and mix gently until well mixed.
Sprinkle the bread crumbs and parsley over the mixture and mix together. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Remove from refrigerator and form into 8 cakes. Heat the butter and olive oil in a 12 inch skillet over medium heat until frothy.
Cook crab cakes util golden brown on the underside. About 4 minutes. Flip the crab cakes and reduce heat to medium low. Cook until browned. About 4 to 5 minutes.
