Maryland Jumbo Lump Crab Cakes
- 1 egg yolk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 pound Maryland jumbo lump crab meat
Preheat the broiler.
In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
Recipe courtesy Jimmy Cantler's Riverside Inn, Annapolis, MD
Recipe courtesy of Emeril Lagasse