Jay Swift’s Crab Cakes

Name: Jay Swift’s Crab Cakes
Ingredients: 1 large egg; 1 cup mayonnaise; 1 teaspoon Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; Juice of 1/2 lemon; 1 teaspoon Old Bay seasoning (plus more for sprinkling); Kosher salt to taste; 1 pound jumbo lump crabmeat (preferably unpasteurized and steamed, rather than boiled), picked through to remove shells; 5 slices firm, white sandwich bread, crust removed and cut into 1/4-inch dice (place in freezer about 20 minutes for easier cutting); 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons melted butter (plus more for greasing the pan); Mustard Beurre Blanc:; 1 1/2 cups dry white wine; 1/2 cup finely chopped onion; 1 cup butter, cut into small pieces; 1 tablespoon Dijon mustard; Salt

Jay Swift’s Crab Cakes was pinched from <a href="http://www.atlantamagazine.com/recipes/jay-swift-crab-cakes/" target="_blank">www.atlantamagazine.com.</a>

INGREDIENTS

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1 large egg

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1 cup mayonnaise

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1 teaspoon Dijon mustard

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1 1/2 teaspoons Worcestershire sauce

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Juice of 1/2 lemon

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1 teaspoon Old Bay seasoning (plus more for sprinkling)

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Kosher salt to taste

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1 pound jumbo lump crabmeat (preferably unpasteurized and steamed, rather than boiled), picked through to remove shells

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5 slices firm, white sandwich bread, crust removed and cut into 1/4-inch dice (place in freezer about 20 minutes for easier cutting)

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1 tablespoon finely chopped flat-leaf parsley

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2 tablespoons melted butter (plus more for greasing the pan)

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Mustard Beurre Blanc:

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1 1/2 cups dry white wine

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1/2 cup finely chopped onion

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1 cup butter, cut into small pieces

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1 tablespoon Dijon mustard

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Salt

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