Maryland Style Crab Cakes

1lb. jumbo lump crab meat

1 large egg

2 tsp. Dijon Mustard

1/4 C. mayonnaise

2 tsp. Old Bay Seasoning

1 tsp. Worcester sauce

1 tsp. fresh lemon juice

1 1/4 cups fresh breadcrumbs

1 Tbs. fresh flat leaf parsely

2 Tbs. butter (salted or unsalted)

1 Tbs. Olive oil (cold-pressed)

Lemon wedges for garnish

Drain crab meat and put in a medium bowl and set aside.

In another bowl, whisk together the egg, Old Bay, mayonnaise, mustard lemon juice and Worcester sauce and add a pinch of salt to taste. Place the mixture over the crab meat and mix gently. Break the lumps up, but do not over mix.

Mix in the breadcrumbs and parsley, gently combining them. The mixture needs to be loose, so do not mash the mixture together. Cover and refrigerate for approx. 3 hours.

Shape the crab meat into 8 cakes. In a skillet, heat the butter and olive oil over medium heat. Add the crab cakes and cook for approx. 4 minutes on each side or until they are golden brown.

Garnish with lemon wedge

Serve with a Lemon Aioli Sauce, see sauces for recipe