- Servings: 2
- 1 pound jumbo lump crab meat, picked over for shells
- ½ cup fine dry bread crumbs
- 2 eggs, lightly beaten
- ½ tsp Old Bay seasoning
- ½ tsp Worcestershire sauce
- A few drops hot sauce
- 2 tbsp minced fresh flat-leafed parsley leaves
- 2 tbsp butter
In a small bowl whisk together the egg, Old Bay seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste.
Gently fold in crab and bread crumbs until combined well, being careful to leave chunks of crab meat.
If the mixture looks too dry, add a bit of mayonnaise; if the mixture looks too wet, add more bread crumbs.
Line a baking sheet with wax paper.
Form crab mixture into 6 flattened rounds, each about 3 inches wide and ¾ inches thick, and transfer to baking sheet.
Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4 hours.
In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.
Cook remaining cakes in remaining tablespoon butter in same manner.
Serve crab cakes warm with lemon wedges.