Serves four (2 crab cakes per serving)
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp salt
1-1/4 cups fresh breadcrumbs
1 Tbs. chopped fresh chives or parsley
1-2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving
Drain the crabmeat, if necessary, and pick through for shells.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Gently fold in crab until well combined.
Fold in the breadcrumbs and chives being careful not to over mix. (it should still be somewhat loose)
Shape the crab mixture into 8 cakes about 1 inch thick.
Cover with plastic wrap and refrigerate for 1 to 3 hours.
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. 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.