Maryland Crab Cakes
Posted by moderndaygourmet on August 31, 2007
2 pounds jumbo lump crabmeat
20 Ritz or Townhouse crackers, crushed into fine crumbs
2 Tablespoons dijon mustard
1/2 cup mayonnaise
1 extra large egg
1 tablespoon worchestershire sauce
2 tablespoons chopped fine parsley
2 tablespoons Old Bay seasoning
1 teaspoon fresh squeezed lemon juice
Gently pick the crabmeat, removing any shells, and set aside. Mix with remaining ingredients and form into 8 crabcakes and chill.
Take a skillet and melt 1-2 tablespoons butter and add 2 tablespoons oil to the butter. Place the crabcakes in the pan and brown on one side, then the other. Serve with lemon and tartar sauce.