Eastern Shore Crab Cake

Instructions

1. In a large mixing bowl, gently pick through the lump crab meat to ensure there are no shell pieces. Be careful not to break up the crab meat too much.

2. Add mayonnaise, red bell pepper, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, salt, and pepper to the bowl with the crab meat.

3. Gently fold all the ingredients together until well combined. Be careful not to overmix, as you want to keep the crab meat in large chunks for a juicy texture.

4. Shape the crab mixture into patties, about 1/2 cup each, working it together gently to form a cohesive shape.

5. In a large skillet over medium heat, melt the butter. Once the butter is sizzling, carefully add the crab cakes to the skillet, being sure not to overcrowd the pan.

6. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.

7. Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

8. Serve the Eastern Shore Crab Cakes hot with lemon wedges on the side for a burst of fresh citrus flavor. Enjoy the taste of the coast right at your own table!