1 lb lump crabmeat
1 ea large egg- room temperature
1/4 c mayonnaise- dukes
2 tbl Still There Shine Sauce Mustard Sauce
1.5 t seafood seasoning
1 t fresh lemon juice
.5 t Worcestershire sauce
t.t. Kosher salt
2 sl white bread- remove crust- turn into breadcrumbs
1 tbl fresh flat-leaf parsley- finely minced and dried
- Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, seafood seasoning, lemon juice, Worcestershire sauce, and .25 t. kosher salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
- Add breadcrumbs and parsley over the crabmeat, mix in thoroughly but gently; do not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 3 hours.
- Heat oven to 375 degrees. Portion out crab cakes, form into tall patties and place a buttered sheet pan. Put in oven and cook till golden brown. Remove from oven when internal temp has reached 180 degrees.