JUMBO LUMP CRAB CAKES-ANNETTE'S

Steps:

• 1. Gather all your ingredients ahead of time to make things easier on yourself.
• 2. In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
• 3. Add the cracker crumbs and parsley and mix well.
• 4. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat).
• 5. Using wet hands, shape mixture into 6 patties---8 patties if you like them smaller (do not pack too firmly; cakes should be as loose as possible and still hold their shape).
• 6. Put the crab cakes on a large platter or cookie sheet as they're shaped. Cover with foil and refrigerate at least 1 hour before cooking.
• 7. Set oven on Broil ( or around 450 ) and place crab cakes a non stick sprayed cookie sheet. Put crab cakes in oven on medium height rack.
• 8. After 3 minutes of initial cooking time open oven to check crab cakes, if golden brown turn over using a spatula and your hands. Cook an additional 2-3 minutes or until golden brown. (Every oven varies so cooking time will vary. You will know to turn when they are golden brown)
• 9. Drain on paper towel if need be. Serve with lemon and my Curry Mango Aioli. (Recipe also on JAP) Enjoy! https://www.justapinch.com/recipes/sauce-spread/dressing/curried-mango-aioli-annettes.html?p=1