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Classic Maryland Crab Cakes From chef Mark Laubner
Directions Place crabmeat into a large mixing bowl. In a separate mixing bowl, beat eggs, worcestershire sauce, lemon juice, seafood seasoning, dehydrated parsley flakes, dry mustard, mayonnaise and prepared mustard in a separate mixing bowl. Add cracker crumbs to the mixture. fold dressing into crabmeat, being careful not to break up the crabmeat. Shape into slightly flattened patties and chill. You can either sauté the cakes in 2 tablespoons of extra virgin olive oil on both sides until they are golden brown, or you can broil until golden brown on each side. Yield: The number of crab cakes depend on their size. Recipes courtesy of Mark Laubner © 2002
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