1 pound of jumbo crab meat
1 pound of sweet crab claw meat
30 butter style crackers crushed into crumbs
2 tablespoons Dijon mustard
1 tablespoon Worchestershire sauce
2 teaspoons parsley
1 cup mayonnaise
juice from ½ of one lemon
1 teaspoon dry mustard
2 eggs
1 tablespoon Old Bay seasoning
1 tablespoon melted, salted butter
Clean crabmeat and set aside. Combine all of the remaining ingredients in the order listed and mix thoroughly. Add crab meat and gently fold in so as not to break the lumps. Portion out into 8 crab cakes of equal proportion.
Can be cooked either of two ways:
Broil in a heated broiler in a shallow baking dish wih a small amount of water for about 10 minutes, careful not to burn.
OR: Sautee in vegetable oil until golden brown on all sides.
Recipe from: Pierpoint Restaurant in Baltimore, Maryland
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Hillary Danaher 