Crab Cake from Scott Schymik


1 lb crab meat
1 tbsp chopped parsley
8 crackers
1 egg
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp worchestershire
1/2 tsp old bay
2 tsp vegetable oil
salt & pepper


Crush crackers and mix with all ingredients except crab meat. Check through crab meat for cartilage. gently fold in crab meat, shape into 6 cakes and refrigerate for one hour.
Heat oil in pan and saute cakes golden browwn 3-5 minutes per side.

Serve with tartar, lemon wedge, or pesto cream.