All Saints Summer Supper Maryland Crab Cakes

• 1 lb crabmeat (claw or backfin)
• 1 egg
• 3 1/2 teaspoons Worcestershire sauce (or 2 t. powder)
• 2 1/2 teaspoons yellow mustard powder
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon Old Bay Seasoning
• 2 ounces breadcrumbs (1/2 cup)
• 1/4 cup mayonnaise

1. Pick through your crab; there are ALWAYS shells missed at the plant (they pick fast and furiously!).
2. Mix all ingredients EXCEPT the breadcrumbs. You can beat the egg before adding, but I scramble it a bit in the bowl then use my hands to get a consistent mix.
3. Add the breadcrumbs a bit at a time. The goal is to have just enough to bind the mix into patties, but not too much!
4. GENTLY form the mixture into patties, about 31/2 inches in diameter, and 3/4 inch thick. Note that you can make them smaller, if they are appetizers. At this stage, you can refrigerate them; doing so allows a little bit of flavor blending to occur (a good thing).
5. Get a cast iron skillet hot, and melt some olive oil, then butter in the pan.
6. Saute over medium heat, flipping once, so that both side are a golden brown.
7. OPTIONAL Step: after you flip once, add some red wine to the pan, it adds a light glaze to the cakes, and a nice flavor!
8. Serve with tartar sauce, as entree, appetizer, or sandwich.

crabmeat, egg, worcestershire sauce, yellow mustard powder, parsley, salt, black pepper, breadcrumbs, mayonnaise

Taken from www.food.com/recipe/all-saints-summer-supper-maryland-crab-cakes-234697 (may not work)