The Best Crab Cakes You’ll Ever Eat

Matt’s mom makes bangin’ crab cakes.  I mean, for real.  We eat them every year on Christmas Eve…with some sort of steak, delicious sides and lots of champagne.  It’s become our holiday tradition and it’s awesome.  We all look forward to this meal so much that we stuff ourselves beyond reason.  I find myself craving these crab cakes and not wanting to wait a whole year to eat them again.  This summer I got the recipe and made them for the first time.  They are simple to make and oh so good.
crab cakes you will need:
1 can jumbo lump crab meat
1 tablespoon worcestershire sauce
2 tablespoons mayonnaise
1 egg, beaten
1 cup breadcrumbs (homemade or store bought)
2 teaspoons dry mustard
dash of cayenne pepper
small handful fresh parsley, chopped

Drain the crab meat and place in a large bowl.  In a small bowl, whisk together the worcestershire sauce, mayo and egg.  In another small bowl, combine the bread crumbs, mustard, cayenne and parsley.  Dump the wet and dry mixtures into the large bowl with the crab meat.  Mix gently but thoroughly, trying to keep the crab meat in big pieces.

Form into desired number of cakes and place on a wax paper lined plate.  Cover and refrigerate for at least 6 hours.

When ready to cook, heat your oven to broil on low.  Place crab cakes on a baking sheet and place under the broiler for about 8 minutes for large cakes or 4-5 minutes for small cakes.  Serve immediately with a yummy remoulade or aioli sauce or atop a salad.

time: 10 minutes prep + chilling +
makes: 4 large or 8-10 small
from: my Mother-in-law

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