This is great a great recipe when you want a succulent appetizer.

Ingredients

You will need about 1 lb. fresh jumbo lump crab meat

A large egg

1/4 cup mayonnaise

1-1/2 tsp. Dijon mustard

1-1/2 tsp. Old Bay seasoning

1 tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce and some Kosher salt

1-1/4 cups fresh breadcrumbs (I like to make mine from Pepperidge Farm white bread but that’s just me)

1 Tbs. chopped fresh flat-leaf parsley

2 Tbs. unsalted butter

1 Tbs. olive oil, I like to use herb infused oil, my favorite is basil infused olive oil.

Lemon wedges for serving

Directions

Drain the crab meat, and make sure there are no shells ( jumbo lump have a lot of shells if they are packed shady..most are lol).

Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk your egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt…now you did read “whisk”? Yep not a spoon.

Scrape the mixture out the bowl over the crab and mix gently until well combined. Use your fingers, they clean!

Gently break up the lumps with your fingers but do not over mix it! Unless you want mush cakes!

Sprinkle the breadcrumbs and the parsley over your mixture, and mix them in thoroughly but gently, try not to turn the mixture into a mash….”mush cakes” it should still be somewhat loose though.

Cover with some plastic wrap and put in the refrigerator for 1 to 3 hours…yeah you better do this early if you want them for dinner!

Shape the crab mixture into 8 cakes about 1 inch thick or bigger, no one likes mini cakes!

In about a 12-inch 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 unless you made them bigger then go with 5, heck do it big! ).

Cook until dark golden brown on the underside, about 4 minutes or so. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, about 4 to 5 minutes.

Serve with lemon wedges on the side for squeezing over the cakes and boom!

Enjoy

Chef De Cuisine🍷