Old Bay Crab Cakes

• 16 ounces crab - lump blue crab preferred.
• 2 eggs
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon dry mustard
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon mustard
• 1 tablespoon melted butter
• 1 teaspoon parsley flakes
• 3 1/2 teaspoons Old Bay Seasoning
• 1/2 cup breadcrumbs
• 1 tablespoon fresh thyme
• butter for cooking the cakes
• Sauce (serves many)
• 1 cup mayo
• 4 tap chili garlic sauce
• 1.5 tap lemon juice

1. In a medium mixing bowl, combine all ingredients EXCEPT the crab meat
2. After mixing the ingredients, add the crab meat and gently mix it in.
3. Form the batter into cakes - 6-8 cakes is a good expectation.
4. Fry the cakes in melted butter (don't overdo the butter) in a frying pan, about 6 minutes per side.
5. Serve the cakes hot.
6. Notes for baking (6/18/11): * reduce to 1/4 cup breadcrumbs * form 3 balls per pound of meat * 3 tablespoons (1 extra) mayo * for one ball at a time, bake at 400 for 22 min. * broil for four minutes (watching closely) with bit of butter on top of cake

crab lump blue crab, eggs, worcestershire sauce, dry mustard, mayonnaise, lemon juice, mustard, butter, parsley flakes, bay seasoning, breadcrumbs, thyme, butter, mayo, garlic sauce, lemon juice

Taken from www.epicurious.com/recipes/member/views/old-bay-crab-cakes-50119495 (may not work)