1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce Kosher salt
1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
1 Tbs. 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—sof

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