Recipe Station

Here's everything you need for this delicious dish. What's great about this recipe is that it's simple and allows the natural flavor of the crab to shine.

Ingredients To Gather:

• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 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 Kosher salt
• 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• Lemon wedges for serving

Directions To Follow:

Before you begin, inspect the crab. You might need to drain it and you should also pick through it and remove any shells. Then, set it aside and combine the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Next, you'll apply this mixture to the crab until the crab is coated. Next, sprinkle the bread crumbs and parsley over all of this, and then refrigerate the entire mixture for between 1 and 3 hours. Cover with plastic wrap first. Finally:

Shape the crab mixture into 8 cakes about 1 inch thick. In 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). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

For a finishing touch, serve with lemon wedges. You can also dress up this dish by serving it with a side of vegetables such as corn. We like this dish because it offers a powerful punch of authentic New England taste, but it's also easy to make. If you're new to this kind of cuisine, this is a great recipe even for beginners. However, as tasty as these crab cakes are, you won't stay a beginner long and will want to make this every chance you get!

Article Source: Fine Cooking