We found some jumbo lump crab meat on sale at a local surf and turf store and bought a pound of it. When you're from Nebraska you always jump at the shot of finding good seafood on sale. These crab meat pieces were about the size of a quarter. I tried to keep them whole which made making the crab cakes challenging. Keeping them together as I formed the patties was a task BUT it was well worth it in the end. They were divine.
Squeeze with fresh lemon and top w/ my curry mango aioli. Also found her on JAP.
1Gather all your ingredients ahead of time to make things easier on yourself.
2In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
3Add the cracker crumbs and parsley and mix well.
4Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
5Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
6Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
7Set oven on Broil ( or around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
8After 3 minutes of initial cooking time open oven to check crab cakes, if golden brown turn over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown. (Every oven varies so cooking time will vary. You will know to turn when they are golden brown)
9Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy!