Robert's Favorite Crab Cakes

This man loves crab cakes. He will order them at any restaurant we go to and most of the time he leaves disappointed with their offerings. This crab cake is one of his favorites! It has plenty of crab, it is soft on the inside and toasty on the outside with just enough seasoning to make it perfect and without overpowering the crab.

Ingredients

• 1 lb lump Crab Meat
• 1/4 c. mayonnaise
• 1 large egg
• 1 1/2 tsp Dijon Mustard
• 1 1/2 tsp Old Bay Seasoning
  
   OR

3 Bay Leaves crushed

1 tsp. dry mustard

1 Tbsp Celery Flakes (heaped)

• 3/4 tsp Worcestershire Sauce
• 1 tsp Lemon juice
• 1/4 tsp Garlic Powder
• Salt
• 1 cup crushed saltines or fresh dried bread crumbs
• 3 Green onions, whole, finely chopped
• 1 Tbsp Parsley Flakes (optional)
• Butter
• Olive Oil

Drain the crab meat if there is a lot of liquid and set aside.

In a bowl, whisk the egg, mayonnaise, mustard, seasonings, lemon juice, worcestershire sauce, garlic powder and salt.

Once the mixture is well combined pour over crab meat and mix gently so you don't break up the lump crab pieces. Once it is well mixed add the cracker or bread crumbs and green onion and toss together gently but thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to mingle together.

Melt the butter and add the olive oil to your skillet and allow to melt and mingle. Shape the crab mixture into 8 or 9 cakes, about 3/4" thick. Cook until dark golden brown, about 4 minutes, and flip.

Enjoy!