Clyde’S Crab Cakes Courtesy Of The Tombs - cooking recipe

Ingredients

1 lb jumbo lump crab meat
1/3 cup mayonnaise
1 tablespoon water
2 teaspoons Old Bay Seasoning
1 tablespoon Dijon mustard
1 tablespoon parsley
4 saltine crackers

Preparation

Pick the crab meat over to remove excess shells and cartilage.
Combine the mayo, Old Bay, parsley, mustard and water until smooth.
Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
With your hands, break up the saltines into crumbs and mix into the crab mixture.
Form into four patties and pan-fry, or broil the cakes until golden brown.