Classic Maryland Crab Cakes
18 oz. jumbo lump or backfin lump crab meat, fresh or pasteurized
1 large egg
1 1/2 tsp Dijon mustard
1 1/2 tsp Old Bay seasoning
1 tsp fresh lemon juice
1 1/4 cups breadcrumbs
1 TBS chopped fresh flat-leaf parsley
3 TBS olive oil
Lemon wedges for serving
Drain the crab meat, if necessary, and pick through it for shells (jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice and 1/4 tsp salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash - it should be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan (do not crowd). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes.
Serve with lemon wedges on the side for squeezing over the cakes.