Maryland Style Crab Cakes - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

1 lb. Jumbo Lump Crab Meat

½  Cup Panko, Japanese style bread crumbs

1 Egg

¼ cup and 1 Tbs. mayonnaise

1 Tbs. chopped parsley

2 tsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp salt

¼ tsp ground black pepper

2 Tbs canola oil

In a mixing bowl, combine egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, salt and pepper and mix well.  Add in the breads crumbs and mix once again.  Add the crab meat to the mixture and fold in lightly but thoroughly using a spatula, be sure not to break up the crab meat.  Let the mixture stand in the refrigerator for ½ hour.

Form the crab mixture into balls and place between your palms to make a small patty, about 2-3 inches in diameter and ½- inch thick.

Heat canola oil in a non-stick sauté pan over medium heat.  Add the cakes to the pan in batches and cook approximately 3-4 minutes on each side until nicely browned.

Mustard Sauce

Can be prepared one day in advance, covered and refrigerated.

1 cup mayonnaise

¼ cup Dijon mustard

½ lemon fresh squeezed lemon juice

1/3 cup heavy cream

Whip the heavy cream to a soft peak.  In a mixing bowl, combine the mayonnaise, Dijon mustard, dry mustard, lemon juice and whisk well.  Fold in the whipped cream until well combined.