Crab Cakes

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• 1/4 cup finely diced red bell pepper
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, for frying

Instructions

1. 1

   In a large bowl, combine mayonnaise, egg, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Mix until well blended.

2. 2

   Gently fold in the crab meat, breadcrumbs, and red bell pepper until just combined. Be careful not to break up the crab meat too much.

3. 3

   Form the mixture into 8 equal patties. Place on a baking sheet and refrigerate for at least 15 minutes to help them hold their shape.

4. 4

   Melt butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through.

5. 5

   Remove from skillet and drain on a paper towel. Serve warm with lemon wedges and your favorite dipping sauce.