Mostly crab with just enough binder to hold them together. Old Bay, Dijon, and a touch of Worcestershire. Pan-fried in butter until the crust is deeply golden and the inside stays sweet and tender.

Chesapeake Crab Cakes

Stephanie Sharpe

@steph

3 months ago

Mostly crab with just enough binder to hold them together. Old Bay, Dijon, and a touch of Worcestershire. Pan-fried in butter until the crust is deeply golden and the inside stays sweet and tender.

Recipe

Ingredients

·1 lb jumbo lump crab meat picked for shells

·1/4 cup mayonnaise

·1 egg

·1 tbsp Dijon mustard

·1 tsp Worcestershire

·1 tsp Old Bay seasoning

·2 tbsp fresh parsley

·1/4 cup panko breadcrumbs

·Butter for frying

·Lemon and remoulade to serve

Instructions

1.Gently fold together crab, mayo, egg, mustard, Worcestershire, Old Bay, parsley, and panko.

2.Do not over-mix — you want the lumps intact.

3.Form into 8 patties and refrigerate 30 minutes.

4.Sear in butter over medium-high heat until deeply golden, 4 min per side.

5.Serve with remoulade and fresh lemon.

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