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Ingredients

• 1 pound  jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large  egg
• 1/4 cup  mayonnaise
• 1-1/2 teaspoons  Dijon mustard
• 1-1/2 teaspoons  Old Bay seasoning
• 1 teaspoon  fresh lemon juice
• 1/2 teaspoon  Worcestershire sauce Kosher salt
• 1-1/4 cups  fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
• 1 tablespoon  chopped fresh flat-leaf parsley
• 2 tablespoons  unsalted butter
• 1 tablespoon  olive oil
•   Lemon wedges for serving

Description

This Crab Cake Is The Real Deal--no Fussy Stuff, No Flavor Disguises. Just Pure, Sweet Crab Meat, And Lots Of It. You Add In Just Enough Egg And Fresh Bread Crumbs To Bind The Crabmeat Together. White Sandwich Bread Yields The Absolute Best Cakes--soft An

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