Chesapeake Bay Crab Cakes

Ingredients

• 1 tablespoon TAO Extra Virgin Olive Oil

• 1 pound lump crabmeat, drained

• 1 egg, beaten

• 1 tablespoon dried parsley flakes

• 1 tablespoon Bourbon Barrel Worcestershire Sauce

• 1/4 teaspoon black pepper

• 1/4 teaspoon hot sauce

• 1/4 cup mayonnaise

• 1 tablespoon Old Bay seasoning

• 1 cup crushed saltine crackers

• 1/4 teaspoon of paprika

Directions

1. Preheat the oven to 400°F.

2. In a large mixing bowl, combine the lump crabmeat, beaten egg, dried parsley flakes, Worcestershire sauce, black pepper, hot sauce, mayonnaise, Old Bay seasoning, and crushed saltine crackers. Mix gently until well combined.

3. Shape the crab mixture into 8 patties.

4. Heat the olive oil in a large skillet over medium-high heat.

5. Add the crab cakes to the skillet and cook for 2-3 minutes on each side, until golden brown.

6. Transfer the crab cakes to a baking sheet lined with parchment paper.

7. Sprinkle the paprika over the tops of the crab cakes.

8. Bake the crab cakes in the preheated oven for 10-12 minutes, until heated through and crispy on the outside.

9. Serve the Chesapeake Bay crab cakes hot with lemon wedges and tartar sauce on the side, if desired.