Feasty Traditional Maryland Crab Cakes
- 1 lb. Backfin Crabmeat
- 1/4 lb. Butter, softened
- 2 tbsp. Fresh Lemon Juice
- 1 tbsp. Worcestershire Sauce
- Louisiana Hot Sauce
- 1 Egg, beaten
- 1/2 cup Crushed Saltine Crackers
- 2 tbsp. Fresh Parsley
- 1/2 tbsp McCormick Old Bay Seasoning
Place the crabmeat in a medium sized mixing bowl, careful to pick any stray shell fragments out as you go. Add crushed crackers and parsley to the crab and set aside. In a separate bowl, combine the egg, butter, lemon juice, Old Bay and Worcestershire sauce. Whip with a whisk until smooth and somewhat frothy. Pour the egg mixture over the crabmeat and crackers and gently mix (preferably with your hands) being careful not to break up the large lumps of crabmeat.
Mold the mixture into 3" loosely packed cakes and place in the refrigerator for 30 minutes prior to cooking. We recommend sautéing the cakes over medium high heat in 2 tablespoons of butter for approximately 3 minute per side, until golden brown. (Deep frying and broiling works just as well, depending on your preference) Drain cakes on paper towel covered plate for several minutes. Serve on your favorite style roll or simply with saltine crackers. Tartar sauce, a little Louisiana Hot Sauce or some "Feasty Dynamite Sauce" drizzled over top is an excellent accompaniment as well!