Serves 6
1 egg
2 slices white bread
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay or Wye River seasoning
1 tablespoon snipped parsley (optional)
1 pound jumbo lump or backfin crabmeat
Tartar sauce, mustard, or cocktail sauce
Beat the egg in a bowl. Trim crusts from the bread and break into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley. Beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don’t fall apart.
To broil: Slip the crab cakes under a preheated broiler until nicely browned, turning to cook evenly. To saute: Heat a small amount of butter or olive oil or a combination of the two in a skillet and saute the crab cakes, turning several times until golden brown. Serve immediately with tartar sauce, cocktail sauce, or mustard, on the side.
