All Saints Summer Supper Maryland Crab Cakes - cooking recipe

Ingredients

1 lb crabmeat (claw or backfin)
1 egg
3 1/2 teaspoons Worcestershire sauce (or 2 t. powder)
2 1/2 teaspoons yellow mustard powder
1 teaspoon dried parsley
1/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon Old Bay Seasoning
2 ounces breadcrumbs (1/2 cup)
1/4 cup mayonnaise

Preparation

Pick through your crab; there are ALWAYS shells missed at the plant (they pick fast and furiously!).
Mix all ingredients EXCEPT the breadcrumbs. You can beat the egg before adding, but I scramble it a bit in the bowl then use my hands to get a consistent mix.
Add the breadcrumbs a bit at a time. The goal is to have just enough to bind the mix into patties, but not too much!
GENTLY form the mixture into patties, about 31/2 inches in diameter, and 3/4 inch thick. Note that you can make them smaller, if they are appetizers. At this stage, you can refrigerate them; doing so allows a little bit of flavor blending to occur (a good thing).
Get a cast iron skillet hot, and melt some olive oil, then butter in the pan.
Saute over medium heat, flipping once, so that both side are a golden brown.
OPTIONAL Step: after you flip once, add some red wine to the pan, it adds a light glaze to the cakes, and a nice flavor!
Serve with tartar sauce, as entree, appetizer, or sandwich.