Chef Ben Tehranian (Cook with Ben, Columbia, Maryland)
Serves 4 (1 cake each)
1 whole egg
½ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay® seasoning
1 teaspoon fresh lemon juice
¼ teaspoon salt
½ teaspoon hot sauce
1 pound jumbo lump or lump crabmeat
2 slices white bread, crust removed, and diced
1 teaspoon fresh parsley, chopped
3 tablespoons vegetable oil, if frying
Mix the dressing ingredients in a bowl and set aside.
Carefully check the crabmeat for any shells, being careful not to break up the crabmeat. Gently fold in the crabmeat with the bread, parsley, and dressing, only mixing enough to combine the ingredients. Refrigerate for a few hours or overnight. Shape the crab mixture into four cakes. For frying, heat the vegetable oil in a non-stick frying pan, and sauté until golden brown on each side For baking, place in a preheated oven at 450°F for 15 minutes or until done. Garnish with tartar or cocktail sauce.