Maryland Crab Cakes, the Real Deal

My mom made these when I was just a kid. Several years ago, DH took his first post-retirement job as Seafood Supervisor in a local grocery chain, made these for the seafood department, and the word spread, so that they were taking phone orders for "HIS" crab cakes ! The owner told him that Matzo Meal in place of the bread crumbs works very well due to the soda cracker addition.

• Ready In: 25 mins
• Serves: 5
• Yields: 10 cakes

Ingredients

• 3  teaspoons  Old Bay Seasoning
• 2  tablespoons parsley flakes
• 1⁄2 teaspoon dry mustard
• 4  tablespoons mayonnaise
• 2  large eggs
• 2  tablespoons Worcestershire sauce
• 1  cup  breadcrumbs
• 2  lbs  backfin crab meat (or lump)

Directions

1. Mix first 6 ingredients in a large bowl.
2. CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
3. Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
4. Carefully form into 10 slightly flattened cakes.
5. Refrigerate cakes several hours or overnight.
6. Prepare by either frying in olive oil or butter, or broiling.
7. Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.