Baltimore Crab Cakes

Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy

• Ready In: 25 mins
• Serves: 2
• Yields: 4 crab cakes

Ingredients

• 8  ounces  crabmeat, shell pieces removed (backfin recommended)
• 1  large egg
• 1  teaspoon Worcestershire sauce (or 2 tsp. Worcestershire for Chicken)
• 1⁄8 teaspoon  freshly ground mustard seeds or 1⁄8 teaspoon dry mustard
• 1⁄2 tablespoon mayonnaise
• 1⁄2 tablespoon sour cream
• 1⁄2 teaspoon  freshly squeezed lemon juice
• 1 1⁄2 teaspoons prepared mustard
• 1 1⁄2 teaspoons unsalted butter, melted
• 3⁄4 teaspoon parsley flakes
• 1⁄2 teaspoon  Old Bay Seasoning (or other crab or seafood seasoning)
• 1⁄4 cup  breadcrumbs
•  lemon wedges or  lemon slice, to garnish

Directions

1. Whisk together all ingredients except crab meat.
2. Fold in crab meat.
3. Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
4. Pan fry the cakes in a little peanut oil or canola oil.
5. Serve hot, garnished with lemon.