Ingredients:

  • 1 lb lump crab meat
  • 1 large egg, beaten
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, minced
  • 1/2 cup saltine crackers, finely crushed
  • 1 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1/2 cup unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh parsley, minced
  • 1 pinch salt

Instructions:

  1. In a large bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  2. Gently fold in the crushed saltines and minced parsley into the wet mixture.
  3. Carefully fold in the lump crab meat using a spatula to keep the chunks intact.
  4. Form the mixture into 4 thick patties (approximately 2 inches wide) and place them on a parchment-lined baking sheet.
  5. Refrigerate the patties for at least 30 minutes to allow the binder to set.
  6. Heat the neutral oil and 1 tablespoon of butter in a cast iron skillet over medium-high heat until the butter foams.
  7. Sear the chilled crab cakes for 3-5 minutes per side until a deep mahogany-colored crust forms.
  8. While the cakes sear, melt 1/2 cup of butter in a small saucepan over low heat.
  9. Whisk the lemon juice, a pinch of salt, and 1 tsp of minced parsley into the melted butter, keeping warm on the lowest setting to maintain the emulsion.