Mom’s Crab Cakes

Before driving down to Wilmington to visit Mom, Jerry and I would stop at Costco and stock up on lamb chops, filet Mignon and crab for Mom. She was delighted to find that their large lump crab meat was high quality and free of shells. According to Mom, if you want to make crab cakes, avoid recipes that ask you to make a white or béchamel sauce. If it has mayonnaise, it might be okay. And only buy high quality crab with large lumps. We found this recipe on the crab meat container and Mom approved. It’s basically what she would do, but with measurements.

Shirley Phillips Crab Cakes

1 pound crab meat (large lump)
1 egg
2 teaspoons Worcestershire sauce
¼ teaspoons dry mustard
1 teaspoon lemon juice
1 tablespoon mustard
1 teaspoon seasoning such as Old Bay
1 tablespoon melted butter
1 teaspoon parsley
½ cup bread crumbs

Pick through the crab in case there are some shells left in.
Combine all ingredients except crab and then fold in the crab and make into patties.
Fry cakes.

Makes 4 to 6 crab cakes.