Baltimore Crab Cakes

• 8 ounces crabmeat, shell pieces removed (backfin recommended)
• 1 large egg
• 1 teaspoon Worcestershire sauce (or 2 tsp. Worcestershire for Chicken)
• 1/8 teaspoon freshly ground mustard seeds or 1/8 teaspoon dry mustard
• 1/2 tablespoon mayonnaise
• 1/2 tablespoon sour cream
• 1/2 teaspoon freshly squeezed lemon juice
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons unsalted butter, melted
• 3/4 teaspoon parsley flakes
• 1/2 teaspoon Old Bay Seasoning (or other crab or seafood seasoning)
• 1/4 cup breadcrumbs
• lemon wedges or lemon slice, to garnish

1. Whisk together all ingredients except crab meat.
2. Fold in crab meat.
3. Divide mixture into 4 parts and shape into cakes approximately 3/4" thick.
4. Pan fry the cakes in a little peanut oil or canola oil.
5. Serve hot, garnished with lemon.

crabmeat, egg, worcestershire sauce, freshly ground mustard seeds, mayonnaise, sour cream, freshly squeezed lemon juice, mustard, unsalted butter, parsley flakes, breadcrumbs, lemon wedges

Taken from www.food.com/recipe/baltimore-crab-cakes-18880 (may not work)