Recipe: Crab cakes

Ingredients

1½ ounces (1½ slice) white sandwich bread, crusts removed, diced ¼inch
2 fluid ounces liquid pasteurized eggs
3 tablespoons mayonnaise
½teaspoon Old Bay seafood seasoning
1 tablespoon finely chopped fresh parsley
½teaspoon kosher salt
¼ teaspoon hot pepper sauce, such as Ashanti
½ teaspoon Worcestershire sauce
½ teaspoon fresh lemon juice, plus more for finishing
1 pound jumbo lump crab meat, shells picked out, juice drained

As needed butter, room temperature

Method

In a medium bowl, combine all ingredients except crab meat. Let soak 30 minutes.

Gently toss crab with bread mixture until just combined, breaking the lumps slightly to bind, but leaving as much intact as possible. Pack mixture into a 4 ounce (#8) spring‐loaded scoop.

Liberally butter a 400°F (200°C) griddle. Scoop crab cakes onto griddle and cook until golden on both sides, turning only once to prevent cakes from breaking apart.

Transfer to a heat‐proof pan. Drizzle with fresh lemon juice and top with a dab of butter. Place in a 400°F (200°C) oven and heat until internal temperature registers 145°F (63°C), about 4 minutes.