Authentic Eastern Shore Maryland Crab Cakes

• 1 lb lump crabmeat
• 2 tablespoons heavy cream (you may need to use a little more)
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1/2 tablespoon Old Bay Seasoning
• 1/2 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)
• 1 egg, beaten

1. Mix together all ingredients BUT the crab.
2. If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
3. Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
4. Store in fridge for 1/2 hour or so.
5. Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).

lump crabmeat, heavy cream, mustard, mayonnaise, bay seasoning, breadcrumbs, egg

Taken from www.food.com/recipe/authentic-eastern-shore-maryland-crab-cakes-384797 (may not work)