Maryland crab cakes

My favorite way to make these after years of fiddling with the recipe.

Ingredients

• 1 lb crab meat (jumbo lump, lump or backfin)
• 1 egg, beaten
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp Worcestershire sauce
• 1 1/4 tsp Old Bay seasoning
• 1/2 tsp paprika
• 1/2 cup plain bread crumbs or panko

Directions

Beat egg, add mayo and combine. Add lemon juice, mustard, Worcestershire sauce and mix. Add parsley, Old Bay, Paprika and mix. Fold in crab. Add bread crumbs and mix gently to combine without breaking up the crab.

Form into 8-10 cakes and place on parchment paper lined baking sheet. Bake for 10-12 minutes, turn over and bake 10-12 minutes more.

Notes

This recipe can also be done with white fish (ie, tilapia) instead of crab, when crab is prohibitively expensive. I like to microwave a pound of tilapia filets in a covered casserole dish for 5-7 minutes. The cooked filets can be flaked with a fork and used in this recipe.