CRAB CAKE RECIPE:

2 tablespoons Mayonnaise

1 teaspoon Worcestershire Sauce

1 teaspoon fresh Lemon juice

1 teaspoon Old Bay Seasoning

1 teaspoon Dijon Mustard 1/2 teaspoon

1/2 teaspoon Mustard Powder

3 tablespoons chopped fresh Parsley

2 large Eggs

1 pound real Lump Crab Meat

1/2 cup Breadcrumbs

Grapeseed Oil for frying (Crab Cakes)

Unsalted Butter slices (for Crab Cake Topping)

1/2 teaspoon of Sea Salt & Black Pepper

DIRECTIONS:

*In a large bowl, combine Mayo, Dijon Mustard, Worcestershire, Old Bay, Salt, Pepper, Mustard Powder and Parsley and whisk. You can taste seasoning if needed and adjust. With a rubber spatula, add in large eggs, lemon juice and crab meat gently and breadcrumbs.

*Gently fold the mixture together until mixed. Shape crab cakes with ice cream scooper and place baking sheet covered with wax paper. Refrigerate for 1 hour.

*In a large nonstick pan, heat Grapeseed Oil to medium/high heat. Place the crab cakes in pan and cook until golden brown, 3 to 4 minutes on each side. Remove from pan and plate. Makes about 8-9 Crab Cakes.

(NOTE: Perfect with Remoulade, Hot Sauce, Tartar Sauce, fresh lemon juice or it’s up to you!)