Maryland Crab Cakes

 From YUMMLY this was SOOOO DELICIOUS I can't wait to make it again.  Maryland-style crab cakes have little to no filler, which means they’re more crab than cracker or breadcrumb. Sweet, delicate-tasting blue crab is the traditional seafood of choice, and you can go with lump or jumbo lump crab meat. However, depending on what’s available in your area, you can also make excellent crab cakes with fresh (or thawed frozen) king or Dungeness crab, or with refrigerated pasteurized crab. All you need is a squeeze of lemon and perhaps some tartar sauce to serve. This recipe is originally by Cooks with Soul.

• 1 lb. lump crab meat

• 1/4 cup mayonnaise

• 1 large egg

• 1 Tbsp. Worcestershire sauce

• 1 Tbsp. Dijon mustard

• 1 tsp. lemon juice

• 1/4 cup crushed crackers (such as club crackers or Ritz; or use dried breadcrumbs)

• 1 Tbsp. chopped parsley

• cooking oil spray (or a little vegetable oil)

• 1 lemon (cut into 8 wedges)

• tartar sauce (optional)

1. Pick through crab meat to remove any bits of shell. Drain any juices. (If crab is really wet, pat it dry with paper towels.)
2. In a small bowl, whisk together mayonnaise, egg, Worcestershire, mustard, and lemon juice until smooth.
3. In a medium bowl, toss together crab, cracker crumbs, and parsley. Fold in the mayonnaise mixture. Cover and refrigerate for at least 30 minutes or up to a few hours for the mixture to firm up.
4. While crab mixture is chilling, preheat oven to 450°F. Oil a sheet pan.
5. Blot up any liquid that has come out of crab mixture. Scoop mixture into 8 mounds (about 1/3 cup each) onto the sheet pan, spacing them evenly apart. Pat each into a rounded cake about 2 inches wide.
6. Bake crab cakes until they’re light golden brown and hold together when moved gently with a wide spatula,10-12 minutes.
7. Serve crab cakes with lemon wedges and with tartar sauce if you like.