Maryland Crab Cakes
1 tsp Mustard
2 Tbsp Mayonnaise
1 tsp Old Bay Seasoning
2 Dashes of Worcestershire Sauce
1 Tbsp Lemon Juice
1 Large Egg
1 Red Chili, seeded and finely chopped (optional)
4 Sprigs Italian Flat Parsley, finely chopped
1 Scallion (white part only) finely chopped
450 g Lump Crabmeat, picked over to remove cartilage
40 g Saltine Crackers, crush into fine crumbs
Sea Salt to taste
Freshly Ground Black Pepper
Oil for frying (peanut or canola oil)
In a large mixing bowl, whisk together the mustard, mayonnaise, Old Bay seasoning, Worcestershire sauce, lemon juice, large egg, a pinch of sea salt, and some pepper.
Gently fold in the chili, parsley, scallion, crabmeat, and cracker crumbs with a rubber spatula until just combined.
Shape the crab mixture into 10 to 12 pieces patties (about 45 to 50 g each patty).
Heat the oil in a large cast-iron pan or non-stick pan until hot. Lower the heat to medium and shallow fry the crab cakes for about 2 minutes on each side. Remove with a slotted spoon and drain on paper towels and serve warm. Serve warm with some lemon wedges and tartar sauce, if desired.