Delicious Iconic Baltimore Crab Cakes Recipe

Ingredients: 1 pound fresh crab meat 1/2 cup mayonnaise 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay seasoning 1/4 cup finely chopped fresh parsley 1/2 cup bread crumbs 1 tablespoon lemon juice Salt and pepper to taste 1/4 cup butter for frying Lemon wedges, for serving Fresh parsley, for garnish Directions: In a large mixing bowl, combine the mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, lemon juice, salt, and pepper. Mix until well combined. Gently fold in the crab meat, being careful not to break up the lumps. Add the bread crumbs and fold them in just until combined. The mixture should be moist but hold together when formed into patties. Form the mixture into 6-8 crab cakes, about 1/2 inch thick. Heat the butter in a large skillet over medium heat. Once the butter is melted and sizzling, add the crab cakes to the skillet. Cook for 3-4 minutes on each side, or until they are golden brown and heated through. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess butter. Serve the crab cakes warm with lemon wedges and a sprinkle of fresh parsley for garnish. Servings: 6-8 crab cakes