Step 1: Prepare the Crabmeat
Gently pick through the crabmeat to remove any shells, keeping the lumps intact. Place in a large mixing bowl.
1 lb fresh lump crabmeat
Step 2: Mix the Binding Ingredients
In a small bowl, whisk the egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, parsley, salt, and pepper. Pour over the crabmeat.
1 large egg, 2 tbsp mayonnaise, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tbsp fresh parsley, 1/4 tsp salt, 1/4 tsp black pepper
Step 3: Add Breadcrumbs
If you choose to use them (they help the crabmeat go further and add a nice crunch), sprinkle breadcrumbs over the mixture. Fold gently with a spatula until just combined, avoiding overmixing to keep the crab tender.
1/8 c bread crumbs
Step 4: Form the Cakes
Divide the mixture into 4 equal portions. Shape each into a 3-inch patty, about 1-inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
Step 5: Cook the Crab Cakes
Heat butter in a non-stick skillet over medium heat. Add the crab cakes and cook for 3–4 minutes per side, until golden brown. Avoid overcrowding the pan.
2 tbsp unsalted butter
Step 6: Serve and Enjoy
Transfer to a platter and serve on lightly toasted buns with lemon wedges as a garnish. Pair with coleslaw or corn on the cob for a true Delmarva meal.
Lemon wedges
