Senator Barb's Favorite Crab Cakes

Description
Senator Barb's Favorite Crab Cake Recipe by Senator Barb Mikulski, public domain government resource—original source of recipe


 * Tip: Serve at once with tartar sauce, mustard, or cocktail sauce on the side.

Ingredients

 * 1 lb jumbo lump or backfin crab meat
 * 2 slices white bread
 * 1 tbsp mayonnaise (light or regular)
 * 1 tbsp Dijon mustard
 * 2 tsp Old Bay or Wye River seasonings
 * 1 tbsp snipped parsley (optional)
 * 1 egg (or substitute for special diets)
 * tartar sauce or cocktail sauce

Directions

 * 1) Beat the egg in a bowl.
 * 2) Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg.
 * 3) Mix in the mayonnaise, Dijon mustard, seasoning and parsley, and beat well.
 * 4) Place the crabmeat in a bowl and pour the egg mixture over the top.
 * 5) Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
 * 6) Form the cakes by hand into patties about 3 inches around and ¾-inch thick. Shape should be like a cookie, not like a meatball or golf ball.
 * 7) Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

To Broil the Crab Cakes

 * 1) Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

To Saute the Crab Cakes

 * 1) Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.