Mill Creek Crab Cakes

1. 1

   Pick through crabmeat and discard any shells, careful not to break up those lovely clumps that you paid so dearly for.

2. 2

   In a large bowl, beat egg. Fold in mayo, parsley, panko, mustard, Old Bay, and salt.

3. 3

   GENTLY fold in crab --I use my hands-- keeping those lumps intact. The mixture will likely be loose, but that's okay. Shape into four or five patties. Refrigerate for about 30 minutes or up to 24 hours.

4. 4

   Heat butter and oil in a 12-inch skillet over medium-high heat until the butter stops foaming. Gently add the patties and saute for about three minutes on each side or until they're brown. I use two spatulas to flip them, but even if they fall apart, they still taste amazing. Serve with a squeeze of lemon.

No additional tips available.