1 lb fresh lump crabmeat (preferably Maryland) shelled
1 egg, beaten
3-4 tablespoons of mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon worcestershire sauce
1 teaspoon (or more to taste) dijon mustard
1 teaspoon of salt (or less to taste)
(one quarter) teaspoon white pepper (black’ll do in a pinch)
(one half) cup bread crumbs
2 tablespoons olive oil, melted with a little butter
Mix together in a bowl, egg, mayonnaise, parsley, dill, worcestershire sauce, mustard, salt, and pepper.
In another bowl, gently mix bread crumbs into crab, then fold egg mixture in, breaking the crabmeat a little but being careful not to macerate it.
Form into 8 cakes (or 12 if you want smaller ones, about three quarters of an inch thick, or thinner to taste)
Place on baking sheet, covered with tin foil. Brush cakes lightly with olive oil/butter mixture.
Cakes can be refrigerated for a few hours until ready to cook, but be sure to cover them in the fridge.
Broil for 10 – 12 minutes until golden brown.
Serve with your favorite mustard sauce or mayonnaise sauce or salsa!