Chesapeake Bay Crab Cakes

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Photo: Gorey

Ingredients

1 pound jumbo lump, lump or backfin crab meat

1 cup Hellman's light mayonnaise

1 tablespoon Gulden's mustard

1/2 teaspoon fresh-squeezed lemon juice

1 egg, beaten

1/4 cup fine, unseasoned bread crumbs (or about 8 plain saltine crackers, crushed)

1 teaspoon fresh parsley, chopped fine (or ½ tsp. dried flakes)

1/2 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

Preparation

In a large bowl, mix everything except the crabmeat.

When well combined, fold in the crab carefully, so you don't break it up.

Cover. Place in refrigerator for an hour to chill.

When ready to cook, form the mixture into 6 to 8 cakes (like making hamburger patties).

Place on a greased cookie sheet or baking tray, and bake at 450-degrees F until golden brown.

Or broil them: place the tray under it and broil for about 10 minutes until golden (cooking time will depend on the size of your cakes and your broiler/oven, so keep a careful eye on the crabcakes while cooking).

Serve with a squeeze of fresh lemon juice, or either cocktail or tartar sauce.