Ingredients:

  • 1 lb Jumbo Lump Crab Meat, picked for shells
  • 0.5 cup Saltine crackers, finely crushed
  • 1 large Egg, lightly beaten
  • 2 tbsp Light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Old Bay seasoning
  • 1 tbsp Fresh parsley, finely chopped
  • 0.25 tsp Lemon zest
  • 0.5 cup Unsalted butter, cold and cubed
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Dry white wine
  • 1 tbsp Heavy cream
  • 1 pinch Sea salt
  • 1 pinch White pepper

Instructions:

  1. In a large mixing bowl, whisk together the egg, light mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, and parsley. Stir in the crushed saltines.
  2. Gently fold the jumbo lump crab meat into the mixture using a silicone spatula, being careful not to break up the large lumps.
  3. Divide the mixture into 4 large patties (approx. 1-inch thick). Place on a parchment-lined baking sheet and refrigerate for 30 minutes to set the proteins.
  4. While crab cakes chill, prepare the sauce: In a small saucepan, simmer the white wine and lemon juice until reduced by half. Stir in the heavy cream. Reduce heat to low and whisk in the cold cubed butter one piece at a time to create a stabilized emulsion. Season with salt and white pepper; keep warm.
  5. Preheat the broiler to high. Lightly mist the chilled crab cakes with olive oil spray or a brush of melted butter. Broil 6 inches from the heat source for 8–10 minutes until the exterior is mahogany brown and sizzling.
  6. Serve the hot crab cakes immediately with the lemon butter sauce drizzled over the top.