Lump Crab Cakes(no filler)

Ever wondered how you can recreate that delicious hand-made crab cake from your favorite restaurant? Today i will be giving you the recipe everyone will LOVE and remember. The key to a lump crab cake is real lump crab meat. When you purchase your crab meat look for lump on the label. There will be some cans that say premium, but that is the same as lump. The ingredients are as follows:

1 egg

2 tablespoons mayo

1 teaspoon dijon mustard

1/2 teaspoon Worcestershire sauce

2 teaspoons Old Bay Seasoning ( u can vary depending on your spice level)

1 pound Lump crab meat

sprinkle of salt

dash of pepper

*few drops of lemon juice

Directions:

1. In a medium bowl combine combine all ingredients EXCEPT crab meat. Mix so all ingredients are well incorporated.

2. Using wet hands carefully fold in crab meat. DO NOT BREAK UP CRAB MEAT!!

3. Begin forming your crab cakes. Make sure they are loosely formed but still able to hold their shape.

4. Place crab cakes on a baking sheet, cover with foil and refrigerate for 1 hour before broiling.

5. Set your oven to broil. Place the crab cakes in the broiler for 5-7 minutes or until lightly browned on the outside.

*** There are some people who fry their crab cakes, but when they are broiler they aren't too crunchy and they still hold their flavor and taste delicious. After making these once or twice feel free to make your own revisions and let me know how it goes. ENJOY!