Maryland Crab Cakes with Mustard Sauce

Makes 4 servings

I found the basis for this recipe at a restaurant out in Pittsburgh when I was out there for a meeting. I especially liked the Mustard Sauce. I looked on the internet and found the recipe. I changed the crab cakes just a little and now they are even better.

ingredients

CRAB CAKES:
1 pound lump crabmeat (canned)
1 egg, beaten
5 tablespoons mayonnaise
1 tablespoon fresh parsley, chopped
2 teaspoons Worcestershire sauce
1 teaspoon yellow prepared mustard
1 teaspoon salt
1/4 teaspoon white pepper (black is fine also)
1/2 cup dry bread crumbs
1/2 to 3/4 cup Flour
1/4 cup vegetable oil
MUSTARD SAUCE:
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 teaspoon dry mustard
2 teaspoons lemon juice (from fresh lemons)

directions

1
CRAB CAKES:
2
Drain crabmeat and place in a bowl. Remove shells, being careful not to break up the meat.
3
In a separate bowl, mix together egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper.
4
Gently fold bread crumbs into crabmeat without breaking up the meat. Refrigerate mixture for 1 hour.
5
Form mixture into 5 or 6 cakes.
6
Place cakes on a baking sheet or plate lined with waxed or parchment paper; cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated for up to 24 hours.)
7
Put the flour on a plate or in a pie tin. Lightly dredge the crab cakes in the flour. Heat the oil in a large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay the chilled crab cakes in the skillet and pan-fry over medium heat until the outsides are crisp and browned, 4 to 5 minutes per side. Serve immediately with Mustard Sauce.
8
MUSTARD SAUCE:
9
Combine mayonnaise, Dijon mustard, dry mustard, and lemon juice. Sauce may be kept refrigerated in a covered container for up to 2 weeks.