1 lb. lump crabmeat (blue crab preferred)
1/4 cup minced yellow onion
1/2 cup bread crumbs
1 teaspoon Worcestershire
1 teaspoon Old Bay seasoning
2 tablespoons hot sauce
1 teaspoon dried parsley
1 tablespoon mayonnaise, plus more as needed
1 tablespoon whole milk
1 large egg, lightly beaten
Salt and pepper, to taste
1/4 cup olive oil
Lemon wedges, for serving
1. Place the crabmeat, onion, bread crumbs, Worcestershire sauce, Old Bay seasoning, hot sauce, parsley and mayonnaise in a mixing bowl and stir to combine. Add the milk and egg and stir until thoroughly incorporated. Season with salt and pepper. If the mix seems too dry, add some more mayonnaise.
2. Place a 12- inch cast iron skillet over medium-high heat. Add the oil. It should be 1/4 inch deep. When oil is hot, add 4 heaping spoonfuls of the crab mixture to the skillet, pressing down on the top of each one to form a patty. Brown the cakes on each side for about 3 minutes. Try to turn the cakes over just once. If you’re worried about them not getting cooked through, put a lid on the skillet for a minute or so after they’ve browned on each side.
3. Transfer the cakes to a plate and tent loosely with foil to keep them warm while you cook the next batch. Serve on a platter with lemon wedges on the side.
Yields: 4 Servings
