Rosemary’s Crab Cakes

Whisk and blend:
1/8 cup mayonnaise
1/2 egg, lightly beaten, yes, whisk it and only use half
1 teaspoon Dijon mustard
1 tablespoon minced parsley
big pinch Phillips seafood seasoning
1-2 teaspoons lemon juice
salt and white pepper to taste
1 tablespoon melted butter
*optional a little grated lemon zest
* dash or two Worcestershire
* dash or two of Tabasco

Gently toss in the:
5-7 saltines crackers, crushed
10.5 ounces lump crab meat

Pick through the crab meat for any bits of shell and set aside, whisk the egg, mayo, mustard then toss in all of the seasonings.   Add all of the crab meat and the crushed saltines gently incorporate.  I liked the small, flexible rubber spatula for blending, or gently blend with hands.
Line a baking sheet with non-stick foil and lightly butter…I made two fat crab cakes and buttered just where I was going to place them.  I used a large ice cream scoop to measure out the crab cakes and gently shaped them before placing them on the buttered tray.  Refrigerate for at least an hour before broiling in a preheated oven…place oven rack at least 9 inches below the broiler element.  Carefully watch and rotate the pan at least twice.  My crab cakes took between 10 and 14 minutes to lightly brown.

Notes:  You can also refrigerate the crab blend and scoop out after refrigerating for a couple of hours

I have an oven that offers a full oven broil or a center broil, I used the center broil for our two crab cakes.

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