Baltimore Crab Cakes

• 1 tbsp RawSpiceBar's Baltimore Bay Spices
• 1 lb jumbo lump or backfin crab meat
• 20 crushed saltine crackers
• 1 tbsp chopped fresh parsley
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1 1/2 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1 tsp lemon juice

1. 1. Gently fold crabmeat, crushed saltines, RawSpiceBar's Baltimore Bay Spices and parsley together, being careful not to shred the crab meat. Cover with damp paper towels and store in refrigerator for at least 30 minutes.
2. 2. In a large bowl, combine remaining ingredients and mix well
3. 3. Pour mixed ingredients into crabmeat mixture, gently fold together, being careful to not shred the crabmeat.
4. 4. Portion cakes into 4 oz mounds, molding carefully.
5. 5. Lightly sprinkle with RawSpiceBar's Baltimore Bay Spices.
6. 6. To cook, broil in pre-heated oven for 15 minutes or until crabcakes are golden brown.

s baltimore, jumbo lump, crackers, parsley, mayonnaise, egg, mustard, worcestershire sauce, lemon juice

Taken from www.epicurious.com/recipes/member/views/baltimore-crab-cakes-58394622 (may not work)