Mill Creek Crab Cakes

• 1 pound jumbo lump or backfin blue crabmeat, preferably from Maryland (or "Maryland-style," which I'm guessing is code for North Carolina)
• 1 large egg
• 1/4 cup panko or fresh breadcrumbs
• 2 tablespoons mayonnaise, homemade is best but Hellman's will do in a pinch
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 teaspoon Old Bay seasoning, more or less to taste
• 1 teaspoon dry mustard
• pinch sea salt
• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• lemon wedges for serving

1. Pick through crabmeat and discard any shells, careful not to break up those lovely clumps that you paid so dearly for.
2. In a large bowl, beat egg. Fold in mayo, parsley, panko, mustard, Old Bay, and salt.
3. GENTLY fold in crab --I use my hands-- keeping those lumps intact. The mixture will likely be loose, but that's okay. Shape into four or five patties. Refrigerate for about 30 minutes or up to 24 hours.
4. Heat butter and oil in a 12-inch skillet over medium-high heat until the butter stops foaming. Gently add the patties and saute for about three minutes on each side or until they're brown. I use two spatulas to flip them, but even if they fall apart, they still taste amazing. Serve with a squeeze of lemon.

lump, egg, fresh breadcrumbs, mayonnaise, parsley, bay seasoning, mustard, salt, unsalted butter, canola oil, lemon wedges

Taken from food52.com/recipes/11520-mill-creek-crab-cakes (may not work)