Maryland Crab Cakes

• 1 pound Maryland Jumbo Lump Crab Meat
• 3 slices White Sandwich Bread, Picked To Pieces With Your Fingers
• 2 whole Eggs, Lightly Beaten
• 1/2 cups Mayonnaise
• 1 Tablespoon Old Bay
• 1/2 teaspoons Tabasco Hot Sauce
• 2 teaspoons Worcestershire
• 2 teaspoons Dijon Mustard
• 1/2 whole Lemon Juice
• 1 Tablespoon Parsley, Finely Chopped

1. Line a baking sheet with aluminum foil and spray with Pam.
2. In a large bowl, combine all the ingredients and mix with a rubber spatula to incorporate.
3. Flatten the mixture into the bottom of the bowl and score into sixths to divide the mixture into six even parts.
4. Take a section into your hands and form into a ball.
5. Place on the baking sheet.
6. Repeat with the rest of the patties.
7. Chill the patties in the refrigerator for at least 30 minutes to ensure the patties dont break apart while cooking.
8. If broiling, turn the oven to broil and cook for about 7-8 minutes, depending on the size of the patties, or until the tops are golden brown.
9. If frying, heat about two tablespoons of butter in a large fry pan and cook the patties, flipping once, until both sides are golden brown.
10. Drain patties on a paper towel-lined plate.
11. Feel free to serve with tartar or cocktail sauces.

bread, eggs, mayonnaise, bay, worcestershire, dijon mustard, lemon juice, parsley

Taken from tastykitchen.com/recipes/main-courses/maryland-crab-cakes-2/ (may not work)