Maryland's Crab Cakes

1Gently pick through the lump crab meat, ensuring all shell fragments are removed. Place the crab meat in a medium bowl and set aside.

2In a separate small bowl, whisk together the mayonnaise, beaten egg (1 large), Dijon mustard (1 tablespoon), Worcestershire sauce (1 teaspoon), lemon juice, Old Bay seasoning, (1 teaspoon) and black pepper until fully combined and smooth.

3Pour the wet mixture over the crab meat. Gently fold the mixture together using a rubber spatula, being careful not to break up the large lumps of crab. The goal is to coat the crab without shredding it.

4Sprinkle the cracker crumbs or panko over the mixture. Gently fold again just until the crumbs are incorporated and the mixture holds together. Do not overmix.

5Divide the mixture into 6 equal portions (about 1/3 cup each). Gently form each portion into a patty about 1 to 1.5 inches thick. Avoid pressing them too firmly; they should remain delicate.

6Place the formed crab cakes on a plate, cover loosely with plastic wrap, and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.

7Heat the vegetable oil (2 tablespoons) and butter in a large non-stick skillet over medium heat. Once the butter is melted and the pan is shimmering, carefully place the crab cakes in the skillet, ensuring they do not touch.

8Cook the crab cakes for 4 to 5 minutes per side, until they are golden brown and heated through. The internal temperature should reach 70°C (160°F).

9Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Dust lightly with a pinch of extra Old Bay seasoning, (1 teaspoon) if desired.

10Serve immediately with lemon wedges and tartar sauce or cocktail sauce.