Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/4 teaspoon (1.5g) Old Bay seasoning
  • 1/4 teaspoon (1.5g) black pepper, freshly ground
  • 1/4 cup (30g) crushed Ritz crackers
  • 2 tablespoons (30ml) unsalted butter, melted
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. In a large bowl, gently fold together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and crushed Ritz crackers. Be careful not to overmix; you want to keep the lump crab meat intact.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the crab cakes hold their shape.
  3. Gently form the crab mixture into 4 equal-sized patties, about 3/4-inch thick.
  4. Heat the melted butter in a skillet over medium heat.
  5. Carefully place the crab cakes in the hot skillet. Cook for 6-8 minutes per side, or until golden brown and heated through. Don't overcrowd the pan; cook in batches if necessary. Internal temperature 165°F
  6. Garnish with fresh parsley and lemon wedges. Serve Immediately.