1 lb jumbo lump crab meat
2 large eggs
3 Tbsp heavy cream
1/2 tsp Worcestershire Sauce
1 tsp lemon juice
1 tsp Dijon Mustard
1/4 tsp kosher salt
1 Tbsp Old Bay Seasoning
dash cayenne pepper
fresh ground pepper, to taste
3 Tbsp minced scallions
1/4 cup minced parsley
1/3 cup mayonnaise
few dashes of pepper vinegar
1/2 to 1 cup Panko bread crumbs
Whisk the eggs in a large bowl with the cream, mustard, Worcestershire, lemon juice, pepper vinegar, Old Bay Seasoning, cayenne, salt and pepper to taste until mixture is well blended. Add the scallions, parsley and mayonnaise. Gently fold in the crab meat and breadcrumbs taking care not to break up the jumbo crab lumps. Using your hands, divide the crab meat into eighths shaping them gently into rounds. Place on a cookie sheet. Cover with plastic wrap and chill for one hour. Heat a few Tbsp butter and oil in heavy skillet. Saute 3 to 4 minutes on each side until golden brown. Keep warm in a 200 degree oven or warming oven. Serve with Spicy Tartar Sauce and lemon wedges on the side.
Spicy Tartar Sauce
2 Tbsp pepper vinegar
1 Tbsp Dijon Mustard
1/4 tsp kosher salt
fresh ground pepper, to taste
2 splashes of Tabasco
1 cup mayonnaise (I used reduced fat mayonnaise)
1/2 tsp Old Bay Seasoning
1/2 cup finely chopped onion
3 Tbsp dill relish
1/4 to 1/2 tsp Worcestershire Sauce
1/4 cup chopped parsley
Lemon juice, to taste
Mix ingredients together. Chill one hour. Serve with crab cakes.