New England Crab Cakes

Makes a great appetizer or a light dinner (allow 2 per serving). Goes great with cole slaw and jalapeno hush puppies.

• Ready In: 30 mins
• Yields: 8 crab cakes

Ingredients

• 1  egg, lightly beaten
• 2  tablespoons mayonnaise
• 1  tablespoon Dijon mustard
• 1  tablespoon butter, melted
• 2  teaspoons  chopped fresh parsley
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon  Old Bay Seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb lump crabmeat, picked over and flaked
• 1 1⁄2 cups  soft breadcrumbs
• 1  lemon, cut into wedges (optional)
• 1⁄4 cup  tartar sauce (optional)

Directions

1. Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
2. Add crabmeat and stir to combine.
3. Shape mixture into 8 patties.
4. Roll patties in breadcrumbs and set aside until cooking.
5. Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
6. Drain on paper toweling and keep warm while cooking the rest.
7. Serve them hot with lemon wedges and tartar sauce, if desired.