Maryland Crab Cakes

Ingredients

• 1 pound lump crab meat (fresh or pasteurized)
• 1/2 cup bread crumbs (preferably seasoned)
• 1/4 cup mayonnaise
• 1 large egg
• 2 teaspoons Old Bay seasoning
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 green onions, finely chopped
• Salt and pepper to taste
• 2 tablespoons olive oil (for pan-frying)
• 1 tablespoon butter (optional, for added flavor)
• 1/2 cup mayonnaise (for the sauce)
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard (for the sauce)
• 1 teaspoon Old Bay seasoning (for the sauce)
• Salt and pepper to taste (for the sauce)

Instructions

1. In a large mixing bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and chopped green onions. Mix until just combined.
2. Taste the mixture and add salt and pepper as needed. Adjust the Old Bay seasoning if you prefer a spicier kick.
3. With your hands, shape the mixture into patties, about 3 to 4 inches in diameter and 1 inch thick. You should yield about 6 to 8 crab cakes.
4. Place the formed crab cakes on a plate and cover them with plastic wrap. Refrigerate for at least 30 minutes.
5. While the crab cakes are chilling, whisk together the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper in a small bowl. Set aside for serving.
6. Heat olive oil (and butter, if using) in a large skillet over medium heat. Cook the crab cakes for 4 to 5 minutes on each side, or until golden brown and crispy.
7. Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with the crab cake sauce drizzled on top or on the side.