Eastern Shore Crab Cakes

• 1 pound lump crabmeat (picked and any cartilage removed)
• 1 egg, lightly mixed
• 2 tablespoons mayonnaise, preferably homemade
• 1 teaspoon dry mustard
• 1/4 teaspoon seafood seasoning (see recipe) or cayenne pepper
• 4 tablespoons freshly chopped parsley
• 1 tablespoon minced onion
• 2 to 4 tablespoons dry bread crumbs
• Zest of 1 lemon, grated
• 3 tablespoons butter

1. Place the crabmeat in a mixing bowl.
2. Pick it with a fork and check to see that all the cartilage is removed.
3. Add the egg, mayonnaise and mustard.
4. Toss lightly together, using the fork so as not to shred the crabmeat too much.
5. Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest.
6. Toss together lightly.
7. Melt the butter over medium-high heat.
8. Scoop up enough crab mixture to make a plump pattie about five inches in diameter.
9. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom.
10. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
11. Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.

lump crabmeat, egg, mayonnaise, mustard, seafood seasoning, freshly chopped, onion, bread crumbs, lemon, butter

Taken from cooking.nytimes.com/recipes/4586 (may not work)