Ingredients:

  • 1 lb Jumbo Lump Crab Meat, well-drained
  • 1/2 cup Saltine crackers, finely crushed
  • 1 large Egg, beaten
  • 2 tbsp Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/4 tsp Cayenne pepper
  • 1 tbsp Fresh parsley, finely chopped
  • 1/2 cup Unsalted butter, chilled and cubed
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tbsp Dry white wine
  • 1/8 tsp Sea salt
  • 1/8 tsp White pepper

Instructions:

  1. Gently pick through the jumbo lump crab meat to remove any stray shells or cartilage, taking care not to break the large lumps.
  2. In a large glass mixing bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley until a smooth emulsion forms.
  3. Add the crab meat and crushed saltines to the bowl. Using a silicone spatula, gently fold the ingredients together until just combined, ensuring the crab lumps remain intact.
  4. Shape the mixture into four 1-inch thick patties. Place on a parchment-lined tray and flash-chill in the freezer for 10 minutes to set the binder.
  5. Preheat broiler to high. Broil the cakes for 10–12 minutes until the exterior reaches a deep mahogany color and a sizzling crust forms.
  6. While crab cakes cook, simmer lemon juice and white wine in a small saucepan over medium heat until reduced by half. Remove from heat and vigorously whisk in chilled butter cubes one at a time to create a stable sauce. Season with sea salt and white pepper.