Crab Cakes

Ingredients

• 1 large egg – beaten
• 0.25 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice – freshly squeezed
• 1 teaspoon Old Bay seasoning
• 2 tablespoons parsley – finely chopped
• 16 ounces lump crab meat – picked over for shells and gently drained
• 0.25 cup saltine crackers – crushed to coarse crumbs
• 2 tablespoons neutral oil
• 1 tablespoon unsalted butter
• lemon wedges – for serving

Instructions

1. In a large bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
2. Stir in the parsley until evenly distributed.
3. Add the lump crab meat and gently fold with a spatula to keep the lumps intact.
4. Sprinkle the saltine crackers over the mixture and fold just until the mixture holds together; it should remain moist and loosely bound.
5. Cover and refrigerate the crab mixture for 30 minutes to firm up.
6. With damp hands, form the chilled mixture into 6 crab cakes, about 3 inches wide and 1 inch thick, pressing lightly so they just hold.
7. Heat the neutral oil and unsalted butter in a large skillet over medium heat until the butter foams and the fat is shimmering, 2–3 minutes.
8. Add the crab cakes and cook until deep golden brown, 3–4 minutes per side, turning carefully; they are done when the centers are just set and the cakes feel slightly springy.
9. Transfer to a paper-towel-lined plate for 1 minute to drain.
10. Serve immediately with lemon wedges.