Maryland Crab Cakes
1 lb Fresh jumbo lump or backfin lump crabmeat
1 ea Egg
1/4 C Mayonnaise
1 1/2 Tsp Dijon mustard
2 Tbsp Spice Union Chesapeake Bay Spice Blend
1 Tsp Fresh lemon juice
1/2 Tsp Worcestershire sauce
1 1/4 C Fresh breadcrumbs (from soft white sandwich bread or hamburger buns)
1 Tbsp Fresh Italian flat-leaf parsley (chopped)
2 Tbsp Butter
1 Tbsp Peanut oil
Lemon wedges for serving
If necessary, drain the crabmeat and pick through it for shell bits (jumbo lump will not have shells).
Put the crab in the refrigerator until needed.
In a small bowl, whisk together the egg, mayonnaise, mustard, Spice Union Chesapeake Bay Spice Blend, lemon juice, Worcestershire sauce and parsley.
Add the fresh bread crumbs to the mayonnaise mixture and stir to thoroughly combine.
Pour the mayonnaise mixture over the crab and gently fold together until well combined.
Cover the crab mixture with plastic wrap and refrigerate for 2-3 hours.
Preheat a large cast iron pan to medium high heat.
Shape the crab mixture into 8 cakes about 1 inch thick.
Add the butter and peanut oil to the pan and heat until the oil is shimmering.
Using a spatula or slotted spoon, add the crab cakes to the pan. Using a spatula or spoon will prevent you from burning your fingers in the oil and gently slide the crab cakes into the oil; preventing them from falling apart.
Cook until dark golden brown on the underside (about 4 minutes).
Flip the crab cakes, reduce the heat to medium, and continue cooking until the other side is well browned (about another 4 to 5 minutes).
Serve with lemon wedges on the side for squeezing over the cakes.