Food Network: Baltimore Orioles Maryland Crab Cakes

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Baltimore Orioles Maryland Crab Cakes
Recipe courtesy ARAMARK

Ingredients
1 1/4 cups mayonnaise
4 tablespoons Dijon mustard
2 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces
1/4 cup unsalted butter, as needed

Serving Suggestion: Tartar sauce

Instructions
Whisk together the first 7 ingredients in a bowl and
set aside.

Spread the crabmeat on a cookie sheet and carefully remove any bits of shell.
Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over
the crabmeat and gently fold until just combined. Allow the
mixture to rest in refrigerator for 10 minutes.

Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill
the crab cakes for at least 30 minutes or up to overnight to firm up.

Heat the butter in a large skillet over medium-high heat. Working in batches, fry
the crab cakes, turning once, until golden brown and heated through.
(Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)

Serve immediately.